30 min
Type of dish: Salads
Temperature: Room temperature
Conservation technique: Refrigeration
Allergens:
Eggs
Eggs
Fish
Fish
Gluten
Gluten
Ingredients for 5 portions
Ingredients for portions/units
Tomate cherry de colores 0.125 kg
Red pepper 0.15 kg
Aceituna kalamata entera 0.15 kg
Bonito in oil, chunks 0.4 kg
lettuce assortment (mesclun) 0.375 kg
Elaboration

For this dish, the following elaborations are needed:

  • Cook, drain and cool the pasta.
  • Cook the egg, cool and cut into slices.
  • Cut the cherry tomatoes in half and the red pepper in strips.

PLATING UP

  • Spread the lettuce and pasta on the base of the plate.
  • Scatter over the tomatoes and peppers.
  • Add the Kalamata olivesand the boiled egg.
  • Finally, drain and dice the tuna and place it on the centre of the plate.
  • Possible dressings for this salad.
Nutritional information (1 portion)
Fiber 6.7 g
Saturates 6.11 g
Monounsaturated fatty acids 8.75 g
Polyunsaturated fatty acids 11.98 g
Cholesterol 305.68 mg
Calcium 125.3 mg
Iron 4.59 mg
Zinc 2.86 mg
Vitamin A 226.53 ug
Vitamin C 17.81 g
Folic acid 144.29 ug
Salt (Sodium) 1886.74 mg
Sugars 5.79 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.