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233 kcal
10 min.
Recipe for Tuna, egg and vegetable salad

Recipe for Tuna, egg and vegetable salad

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x portion

NaN g

233 kcal

x g

1 kcal

232.6
Calories
20.9g
Prot.
12.3g
Fat
9.7g
Carbs

Ingredients (servings):

1

Converted ingredients are going to appear on the shopping list

  • Tomato6× slice (120 g)
  • Broccoli green, fresh or frozen2× floret (100 g)
  • Sweet pepper2× slice (60 g)
  • Eggs chicken1× portion (60 g)
  • Tuna, canned in brine, drained1× tablespoon (30 g)
  • Lemon1.5× slice (15 g)
  • Olive oil1× teaspoon (5 g)
  • Mixed spices2 g
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How to make Tuna, egg and vegetable salad

  1. 1. Hard boil the egg, peel and slice it

  2. 2. Blanch, peel and cut the tomatoes into half slices

  3. 3. Boil or steam the broccoli, then divide it into smaller pieces

  4. 4. Cut the peppers into strips

  5. 5. Add the tuna to the vegetables and egg, and pour over the vinaigrette sauce

  6. 6. Vinaigrette herb sauce

  7. 7. Add lemon juice and Provençal herbs to the olive oil

  8. 8. Mix thoroughly

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