Grilled albacore with garlic salad, piquillo peppers and french fries
Allergens:
Ingredients for 5 portions
Calculate portions
Frozen bonito (tuna loin)
1.25 kg
Table salt
2.5 g
Intense olive oil
0.025 l
lettuce assortment (mesclun)
0.15 kg
Cherry tomato
0.2 kg
Vinaigrette sauce
0.025 l
Piquillo peppers
15.0 ud
Olive oil
0.25 l
Table salt
3.333 g
Potatoes
0.9 kg
High oleic oil
0.375 l
Elaboration
For this recipe, the following elaborations are needed:
- Grilled fish (process)
- Fried sauce for grilled fish
- Spanish style cut French fries
- Vinaigrette sauce
- Piquillo peppers.
PLATING UP
- Place the albacore on the plate, pour over the garlic fried oil, and serve with the salad, peppers and French fries.
Nutritional information (1 portion)
Energy
1384.75
kcal
Carbohydrates
33.96
g
Proteins
58.16
g
Lipids
112.45
g
Fiber
5.3
g
Saturates
14.77
g
Monounsaturated fatty acids
79.99
g
Polyunsaturated fatty acids
15.34
g
Cholesterol
112.98
mg
Calcium
41.63
mg
Iron
3.77
mg
Zinc
3.37
mg
Vitamin A
270.8
ug
Vitamin C
41.38
g
Folic acid
57.29
ug
Salt (Sodium)
511.99
mg
Sugars
4.55
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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