Grilled albacore with salad and roast potato

30 min
Type of dish: Harvard plate
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
Chopped Batavia lettuce 400.0 g
Cherry tomato 0.2 kg
Spring onions 1.0 ud
Vinaigrette sauce 0.05 l
Potato wedges 7.5 ud
See Recipe
Olive oil 0.04 l
Vinegar 0.01 l
Table salt 6.667 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
736.06
kcal
Carbohydrates
40.38
g
Proteins
59.27
g
Lipids
36.34
g
Sugars 3.68 g
Salt (Sodium) 795.98 mg
Folic acid 110.38 ug
Vitamin C 53.87 g
Vitamin A 196.9 ug
Zinc 3.6 mg
Iron 4.49 mg
Calcium 88.23 mg
Cholesterol 112.6 mg
Polyunsaturated fatty acids 8.62 g
Monounsaturated fatty acids 18.83 g
Saturates 6.7 g
Fiber 5.98 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.