Tuna Salad with Radish and Mangetout
with butter lettuce, feta and homemade dressing
This recipe provides 261 grams of vegetables per portion.
Tags:
Low Carb
•Pescatarian
•Lactose Free
•High Protein
Allergens:
Mustard
•Soy
•Barley
•Egg
•Fish
•Milk
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time30 minutes
Cooking Time30 minutes
DifficultyMedium
Ingredients
Serving amount
½ piece
Red onion
½ bunch
Radish
½ piece
Garlic
5 milliliters
Worcestershire sauce
(Contains Mustard, Soy, Barley)
¼ piece
Lemon
2 piece
Egg
(Contains Egg)
50 g
Mangetout
15 g
Capers
½ can
Tuna packed in olive oil
(Contains Fish)
½ head
Butter lettuce
25 g
Feta
(Contains Milk)
Not included in your delivery
½ tablespoon
[Plant-based] mayonnaise
1 tablespoon
Olive oil
½ tablespoon
Red wine vinegar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2570 kJ
Calories614 kcal
Fat46 g
Saturated Fat11.6 g
Carbohydrate16 g
Sugar10.1 g
Dietary Fiber5 g
Protein33.6 g
Salt2.4 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan
•Small Bowl
•Tall-Sided Pan
•Bowl
Cooking Steps
1
- Slice the onion into half rings.
- Cut the radishes in half and remove the leaves.
- Press or mince the garlic.
2
- Boil plenty of water in a pot or saucepan for the eggs.
- Slice the lemon into wedges.
- In a small bowl, make a dressing by mixing the garlic with the mayonnaise and (per person) a third of a sachet of Worcestershire sauce and the juice of half a lemon wedge (see Tip). Season with pepper.
Tip: feel free to add some more lemon juice and/or Worcestershire sauce to taste.
3
- Heat a drizzle of olive oil in a frying pan and fry the onion for 3 - 4 minutes over medium-high heat.
- Deglaze with the red wine vinegar and fry for 1 more minute, then remove from the pan and set aside.
4
- Boil the eggs for 7 - 9 minutes over medium-high heat, then drain and rinse them under cold water.
- Heat a drizzle of olive oil in the same frying pan over medium-high heat and fry the mangetout, radish and capers for 5 - 7 minutes. Season with salt and pepper.
- Roughly chop the butter lettuce.
5
- Drain the tuna.
- Put the tuna in a bowl and mix it with 1/2 tbsp dressing per person.
- Peel the eggs and cut them in half.
6
- Transfer the butter lettuce to plates, serve the tuna salad in the middle and season with salt and pepper.
- Serve the onion, mangetout, radish and capers over the tuna salad, then crumble the feta over the top.
- Place the eggs to the side and serve with 1 lemon wedge each. Garnish with the rest of the dressing.