Grilled albacore with garlic salad, piquillo peppers and roast potato

30 min
Type of dish: Main course, Fish, Vegetables
Temperature: Hot
Seasonal period: All year
Allergens:
Fish
Fish
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Frozen bonito (tuna loin) 1.25 kg
Table salt 2.5 g
Intense olive oil 0.025 l
lettuce assortment (mesclun) 0.1 kg
Cherry tomato 0.2 kg
Vinaigrette sauce 0.025 l
Piquillo peppers 15.0 ud
Olive oil 0.25 l
Potato wedges 7.5 ud
See Recipe
Olive oil 0.02 l
Vinegar 0.005 l
Table salt 3.333 g
See Recipe
Potatoes 1.125 kg
Thyme 0.75 g
Table salt 0.75 g
Ground white pepper 0.375 g
Olive oil 0.038 l
Garlic, bulb 0.45 ud
Elaboration

For this recipe, the following elaborations are needed:

PLATING UP

  • Place the albacore on the plate, pour over the garlic fried oil, and serve with the salad, peppers and roast potato.
Nutritional information (1 portion)
Energy
1149.3
kcal
Carbohydrates
41.28
g
Proteins
59.04
g
Lipids
82.51
g
Fiber 5.94 g
Saturates 12.76 g
Monounsaturated fatty acids 55.17 g
Polyunsaturated fatty acids 12.23 g
Cholesterol 112.83 mg
Calcium 41.69 mg
Iron 4.01 mg
Zinc 3.48 mg
Vitamin A 285.8 ug
Vitamin C 48.6 g
Folic acid 53.06 ug
Salt (Sodium) 559.18 mg
Sugars 4.91 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.