Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
679
Calories
32g
Protein
28g
Fat
75g
Carbs
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Romaine Lettuce | 1 cup shredded (36g) | 5 |
| Capers | 1 tbsp (9g) drained | 2 |
| Water | not in our table | 0 |
| Sauce | 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
- =
- 3 cups hot cooked rice
- 1/2 cup frozen peas
- 1 to 2 6 3/4-ounce cans tuna, packed in water, drained and flaked
- 3/4 cup chopped celery
- 1/4 cup sliced green onions
- 1 tablespoon drained capers (optional)
- 1/4 cup lemon juice
- 2 tablespoons olive oil
- 1/4 teaspoon curry powder
- 1/4 teaspoon hot pepper sauce
- shredded romaine lettuce
- =
Directions
1
Combine hot rice and peas in large bowl; toss lightly. Add tuna, celery, onions and capers.
2
Combine lemon juice, oil, curry powder and pepper sauce in small jar with lid. Pour over rice mixture; toss lightly. Cover and chill 30 minutes. Serve on shredded lettuce and garnish with tomato wedges.
Recipe sourced from
fandom