Allergens:
Eggs
Eggs
Fish
Fish
Ingredients for 5 portions
Ingredients for portions/units
Onion 0.083 kg
Eggs 2.667 ud
Potatoes 0.2 kg
Carrots 0.1 kg
Bonito in oil, chunks 0.167 kg
Tomate cherry de colores 0.167 kg
Asparagus tips, can 0.133 kg
Aceituna kalamata entera 0.1 kg
Chopped Batavia lettuce 166.667 g
Elaboration

For this recipe the following elaborations are needed:

  • Cut the onion in thin strips. 
  • Boil and peel the eggs and cut them into squares. 
  • Boil the potato with its skin, then peel it and cut it in slices. 
  • Peel the carrot and grate it. 
  • Drain the diced tuna, the asparagus and the olives. 

PLATING UP 

  • Place the lettuce at the bottom of the tray. 
  • Place the rest of the ingredients on top harmoniously.  . 

PACKING 

  • Thermoseal the food trays.
  • Store it in the refrigerator between 0 ºC and 4 ºC. 
Nutritional information (1 portion)
Fiber 4.14 g
Saturates 2.79 g
Monounsaturated fatty acids 3.87 g
Polyunsaturated fatty acids 4.94 g
Cholesterol 144.16 mg
Calcium 92.14 mg
Iron 1.97 mg
Zinc 1.03 mg
Vitamin A 349.36 ug
Vitamin C 21.93 g
Folic acid 95.67 ug
Salt (Sodium) 1375.57 mg
Sugars 3.18 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.