Tuna Salad

منى جاب اللهChef

Ingredients

• Tuna, large
  1 can
• Corn
  0.5 can
• Carrot, grated
  1 piece
• Lettuce leaf or cabbage
  2 leaf
• Cabbage leaf
  2 leaf
• Red cabbage leaf
  2 leaf
• Lemon Juice
  1 piece
• Pomegranate seeds, a little
  0
• Submarine bread
  2 bread
• Garlic clove
  4 clove
• Mayonnaise
  1 tablespoon
• Ghee
  1 tablespoon

Steps

1. 1

   Chop the cabbage of both types and the lettuce into small pieces.

   Required Tools:

   Knife

   5 min
2. 2

   In a bowl, place the tuna and add the remaining ingredients, pomegranate seeds, and lemon juice, then mix.

   Required Tools:

   Mixing Bowl

   5 min
3. 3

   To make the toasted bread, chop the garlic, add ghee and a tablespoon of mayonnaise, then mix well until combined.

   5 min
4. 4

   Cut the bread into large rounds.

   Required Tools:

   Knife

   5 min
5. 5

   Spread the mixture on the surface of each piece of bread, place the bread on a tray, and put it in the oven to brown the top.

   Required Tools:

   Oven

   5 min
6. 6

   Serve the bread alongside the tuna.

   5 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Cornper 100g

Energy86 kcal

Protein3.2 g

Total Fat1.2 g

Carbohydrate19 g

Dietary Fiber2.7 g

Total Sugars6.3 g

Lemon Juiceper 100g

Energy20 kcal

Protein0.1 g

Carbohydrate5 g

Total Sugars1 g

Water94 g

Mayonnaiseper 100g

Energy680 kcal

Protein0.9 g

Total Fat75 g

Carbohydrate0.6 g

Total Sugars0.6 g

Gheeper 100g

Energy900 kcal

Total Fat100 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags