Tuna Salad with Arugula and Vegetables

عادل عاشورCuisinier

Ingrédients

• Bunch of Arugula
  1 bunch
• Half a head of Lettuce
  0.5 head
• Concombre
  1 piece
• Tomate
  1 piece
• Quarter cup of Sunflower Oil
  0.3 cup
• Quarter cup of Vinegar
  0.3 cup
• Tablespoon of Lemon Juice
  1 tablespoon
• Quarter teaspoon of Black Pepper
  0.3 teaspoon
• Quarter teaspoon of Salt
  0.3 teaspoon
• Clove of Garlic, crushed
  1 clove
• Small Onion, finely chopped
  1 onion
• Half teaspoon of Ginger, finely grated
  0.5 teaspoon
• 190 grams of Tuna in water
  190 grams

Mesures

1. 1

   Wash the arugula thoroughly, remove the stems, and cut the leaves in half if they are large.

   Matériel requis:

   Bol de mélange

   5 minutes
2. 2

   Slice the lettuce into thin strips and place it in a large serving dish, then add the arugula on top.

   5 minutes
3. 3

   Slice the cucumber into thin rounds and distribute them around the lettuce in the serving dish.

   5 minutes
4. 4

   Slice the tomato into thin rounds or quarters and arrange them in the dish as desired.

   5 minutes
5. 5

   To prepare the dressing, in a small bowl, combine the onion, garlic, ginger, oil, vinegar, lemon juice, salt, and black pepper, and mix with a whisk.

   Matériel requis:

   Bol de mélange

   🍳

   Whisk

   5 minutes
6. 6

   Set aside half of the dressing for later use.

   5 minutes
7. 7

   Drain the tuna from the water and add it to the remaining dressing in the bowl, then mix well and pour the tuna over the arugula in the center of the serving dish.

   5 minutes
8. 8

   Drizzle the remaining dressing over the tuna salad.

   5 minutes

Faits nutritionnels

Valeurs nutritionnelles des ingrédients (pour 100g)

Concombrepour 100g

Énergie16 kcal

Protéines0.65 g

Lipides totaux0.1 g

Glucides3.63 g

Sucres totaux1.67 g

Fibres alimentaires1 g

Eau95.23 g

Tomatepour 100g

Énergie18 kcal

Protéines0.88 g

Lipides totaux0.2 g

Glucides3.89 g

Sucres totaux2.63 g

Fibres alimentaires1.2 g

Eau95 g

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques