Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Tea | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 2 Avocados- Not really very ripe
- 1 Can Tuna (9- 1/4 oz- I use in water-packed.)
- 1 Tabl Lemon juice
- 2 Tabls Mayonnaise (It can be low calorie.)
- 1/2 Teas Dry mustard
- Pinch of salt
- Dressing:
- Juice from 1 Lemon
- 1 Small garlic clove, crushed very fine
- Pinch of salt
- Few chopped parsley for decoration
- =
Directions
Dressing: Put in a shaker and shake very well. Taste; add more salt if needed.
Filling: Drain the tuna. With the fork break the tuna meat, and add all other ingredients. Mix it well till it becomes really fine.
Peel avocado, (I peel in its length), cut in 1 cm thick rounds and very carfully slide it over it's pit and arrange it over a nice serving plate.
With a teaspoon, fill the avocado in it's center. Sprinkle over all with the dressing and toss over the chopped parsley. Cover with nylon seal wrap, and keep in refrigerator till you serve.