Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 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 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | 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
- 200g (7oz) can tuna in brine, drained
- 2 red peppers, thinly sliced
- 1 medium red onion, finely chopped
- 1 tablespoon coriander, finely chopped (stems discarded)
- 3 tablespoons olive oil
- ½ teaspoon salt
- pinch of black pepper
- 1 garlic clove, crushed
- 200g (7oz) pitted black olives
- 1 hard boiled egg, chopped in quarters
- juice of half a lemon
- lemon wedges
Directions
Before you start, prepare all the above ingredients.
Place the peppers under a hot grill, turning occasionally until the skins are blackened and charred. Sweat roasted peppers in plastic bag for 10 minutes.
Crush the garlic, then place in a large bowl and add the lemon juice, olive oil, chopped onions, black pepper, salt and coriander. Mix well.
Skin, core and seed the peppers, then cut into thin slices and add to the bowl.
Add the tuna flakes, olives, chopped egg and stir gently to combine. Refrigerate for 1 hour.
Category:Arabian Recipes
Category:Arabian Salads