Flakey Fish and Bean Salad

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Flakey Fish and Bean Salad
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
403
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie403 kcal(19 %)
Protein46.13 g(47 %)
Fat14.52 g(13 %)
Carbohydrates22.39 g(15 %)
Sugar added0 g(0 %)
Roughage4.9 g(16 %)
Vitamin A327.48 mg(40,935 %)
Vitamin D4.27 μg(21 %)
Vitamin E6.56 mg(55 %)
Vitamin B₁0.31 mg(31 %)
Vitamin B₂0.54 mg(49 %)
Niacin35.67 mg(297 %)
Vitamin B₆1.47 mg(105 %)
Folate92.07 μg(31 %)
Pantothenic acid0.7 mg(12 %)
Biotin5.42 μg(12 %)
Vitamin B₁₂4 μg(133 %)
Vitamin C37.47 mg(39 %)
Potassium1,414.69 mg(35 %)
Calcium82.34 mg(8 %)
Magnesium92.77 mg(31 %)
Iron3.47 mg(23 %)
Iodine60 μg(30 %)
Zinc1.28 mg(16 %)
Saturated fatty acids2.64 g
Cholesterol236.8 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2 cups
waxy potatoes (peeled)
4
small eggs
2 cups
Green bean (trimmed)
4
Vine tomatoes (cored and cut into wedges)
2 cups
Tuna steak (in brine)
½ cup
pitted, black Olives (sliced)
8
preserved Anchovy fillet (drained)
2 tablespoons
extra virgin olive oil
2 tablespoons
Chive (snipped)
freshly ground peppers

Preparation steps

1.
Cook the potatoes in a large saucepan of salted, boiling water until tender to the point of a knife; 15 - 18 minutes. When ready, drain and refresh in a large bowl of iced water.
2.
As the potatoes cook, blanch the green beans in a saucepan of salted, boiling water for 2 minutes; remove with a pair of tongs and refresh in iced water with the potatoes. Cook the eggs in the same saucepan for 12 minutes. Drain and refresh in more fresh iced water.
3.
Once the potatoes are cool enough to handle, chop and place in a mixing bowl with the drained beans, tomatoes, tuna, olives, anchovies, and olive oil. Peel the eggs, slice into wedges, and add to the bowl.
4.
Toss thoroughly yet gently and season with salt and pepper. Lift into bowls and garnish with chives before serving.