45 min
Type of dish: Salads
Temperature: Cold
Meses de temporada*: May, June, July, August, September, October
Allergens:
Eggs
Eggs
Fish
Fish
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Tuna in oil, crumbs 0.125 kg
Eggs 3.25 ud
Carrots 0.3 kg
Frozen peas 0.125 kg
Potatoes 0.625 kg
Lettuce 0.5 ud
Grated carrot 0.125 kg
Elaboration
  • Peel and dice the carrot and the potatoes approx 1 cm.
  • Chop the olives into small pieces.
  • Chop the piquillo pepper, half into dice for the salad and the other half into strips to decorate.
  • Clean and cut the lettuce into julienne. 
  • Boil carrots and potatoes vacuum-packed at 95 ºC for about 80 minutes in the mixed oven or on boiling water.
  • Boil the eggs, peel and cut into 1 cm dice.
  • Steam or boil the peas.
  • Make a mayonnaise with the pasteurized egg just before serving.

SET UP

  • Mix everything together with the mayonnaise.
  • For plating up we can use molds, rings etc.
  • Decorate with the pepper strips and with the carrot and lettuce cut into julienne.
Nutritional information (1 portion)
Fiber 6.85 g
Saturates 7.23 g
Monounsaturated fatty acids 13.81 g
Polyunsaturated fatty acids 26.55 g
Cholesterol 168.74 mg
Calcium 83.42 mg
Iron 2.76 mg
Zinc 1.41 mg
Vitamin A 1146.06 ug
Vitamin C 31.38 g
Folic acid 62.43 ug
Salt (Sodium) 1148.72 mg
Sugars 8.1 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.