Grilled albacore with garlic salad, piquillo peppers and french fries

30 min
Type of dish: Fish, Main course
Temperature: Hot
Meses de temporada*: January, February, March, April, May, June, July, August, September, October, November, December
Allergens:
Fish
Fish
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
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
Spanish style cut French fries 7.5 ud
See Recipe
Olive oil 0.02 l
Vinegar 0.005 l
Table salt 3.333 g
See Recipe
Potatoes 0.9 kg
High oleic oil 0.375 l
Elaboration

For this recipe, the following elaborations are needed:

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.