Summer salad with tuna and fresh vegetables.
Season the tuna with salt and pepper and poach it in oil (see recipe) and let it cool. Filter the oil and reserve. Cut the tuna into cubes.
Boil the eggs, let them cool. Remove the shells.
Make a vinaigrette with the reserved oil, mustard and lemon juice. Add salt and pepper. Reserve.
In a large bowl combine the mixed green, cucumber, green beans,peppers, fava beans, tomatoes, olives, and shallot. Toss with the vinaigrette (reserve a couple of table spoon). Place the sliced up eggs and the tuna on top of the salad. Season with the remaining vinaigrette. Serve.
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Serving Size: 1 Serving (510g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 466 | ||
Calories from Fat: 94 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.5g | 14 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 239.4mg | 74 % | |
Sodium 436.9mg | 15 % | |
Potassium 1608.8mg | 42 % | |
Total Carbohydrate 49.1g | 14 % | |
Dietary Fiber 20.2g | 81 % | |
Sugars, other 28.8g | ||
Protein 48.4g | 69 % | |
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: 466
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