1 Tip the edamame beans into a heatproof bowl and
cover with just-boiled water from a kettle. Stir and leave
for 1 minute to allow the beans to thaw (there's no need
to cook them). Drain and rinse under cold water.
2 Place the beans, spring onions, tuna and herbs
in a bowl and use a fork a break the tuna into flakes.
Drizzle the vinegar and olive oil over the salad, season
with sea salt and lots of ground black pepper and toss
3 Fold in the leaves just before serving.
Cans of tuna come in different sizes and some don't
need draining. As long as you end up with around 110g
tuna (drained weight) the calories will remain similar.
* Add a square of dried nori seaweed, cut into little pieces,
for extra flavour and an omega-3 boost, and seatter over
a pinch of crushed dried chilli flakes if you like a bit
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (103g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 52 (36%)|
|Amt Per Serving||% DV|
|Total Fat 5.8g||8 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 24.8mg||8 %|
|Sodium 281.4mg||10 %|
|Potassium 237mg||6 %|
|Total Carbohydrate 1.1g||0 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 0.7g|
|Protein 21.3g||30 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 145
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