Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
534
Calories
32g
Protein
20g
Fat
55g
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 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Salt | 1 tsp (6g) | 0 |
| 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
- =
- 2 cups cooked rice
- 1 cup sliced celery
- 1/4 cup sliced stuffed olives
- 1/4 cup chopped dill pickles
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 6-1/2-ounce can tuna in water, drained and flaked
- 1/2 cup mayonnaise
- 2 tablespoons chili sauce
- 1 tablespoon lemon juice
- 2 tablespoons capers for garnish (optional)
- sliced stuffed olives for garnish (optional)
- =
Directions
1
Combine rice, celery, olives, pickles, salt and pepper. Add tuna to rice mixture; toss lightly. Cool. Spoon into serving dishes.
2
Blend mayonnaise, chili sauce and lemon juice; pour over individual salads. Garnish with capers and sliced olives, if desired.
Recipe sourced from
fandom