45 min
Type of dish: Salads
Temperature: Cold
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
Green pitted olives 0.05 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 7.05 g
Saturates 7.35 g
Monounsaturated fatty acids 14.55 g
Polyunsaturated fatty acids 26.62 g
Cholesterol 168.74 mg
Calcium 86.37 mg
Iron 2.8 mg
Zinc 1.41 mg
Vitamin A 1146.42 ug
Vitamin C 31.38 g
Folic acid 62.43 ug
Salt (Sodium) 1028.72 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.