For when it’s too hot to cook, there's the chef Scarlett Lindeman’s tuna salad — the same one she serves at her Mexico City restaurant, Cicatriz. Made with high-quality, oil-packed tuna, the salad is fresh, juicy, bright and summery, composed with cucumbers, avocado, pickled onion and lots of herbs. Don’t be afraid to season the cucumbers generously with salt at the start, and to season more as you build the layers of the salad. The dish is so simple that seasoning it well is key. Featured in: The Case For Canned Tuna.
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Serving Size: 1 recipe (285g) | ||
Recipe Makes: 1 | ||
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Calories: 424 | ||
Calories from Fat: 366 (86%) | ||
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Amt Per Serving | % DV | |
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Total Fat 40.6g | 54 % | |
Saturated Fat 5.6g | 28 % | |
Monounsaturated Fat 29.6g | ||
Polyunsanturated Fat 4.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 5914.4mg | 204 % | |
Potassium 165.9mg | 4 % | |
Total Carbohydrate 10.4g | 3 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 8.5g | ||
Protein 1.2g | 2 % | |
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: 424
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