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Tuna and Asparagus Salad for a Light Healthy Dinner

Tuna and Asparagus Salad for a Light Healthy Dinner - Sport360.fit Nutritious value Calories: 490 Protein: 36 grams Fat: 17 grams Carbohydrates: 45 grams Total time: 20 minutes Preparation time: 12 minutes Servings: 2 Ingredients 8 small potatoes 2 medium-sized eggs 125 g asparagus, woody ends removed 185 g canned, dried tuna A fistful of black olives, each split in half Fresh lettuce, chopped to medium-sized slices Brown bran bread for service 1 shallot, finely chopped 1 teaspoon English mustard powder 2 tablespoons vinegar 1 tablespoon extra-virgin olive oil, or oil from the tuna can 1/2 teaspoon sugar Preparation Boil the potatoes for 8-12 minutes then cool with cold water. Dry and set them aside to cool down. Put the eggs in a pot of water and bring to them boil add the asparagus and let them boil for two minutes. Drain and cool under cold water. Dry the asparagus and set aside. Peal the eggs after they cool down then chop into two or four slices. Whisk the mustard powder, olive oil and sugar with 1 tablespoon of water and some salt and pepper. Put the potatoes, asparagus, tuna, olives and lettuce into a big bowl. Drizzle the salad dressing over the bowl and toss well. Add the eggs and serve with the brown bran bread. Related

Tuna and Asparagus Salad for a Light <a title="healthy" class="aalmanual" href="https://mag.rjeem.com/tag/healthy/">Healthy</a> Dinner – Sport360.fit

Nutritious value

  • Calories: 490
  • Protein: 36 grams
  • Fat: 17 grams
  • Carbohydrates: 45 grams
  • Total time: 20 minutes
  • Preparation time: 12 minutes
  • Servings: 2

Ingredients

  • 8 small potatoes
  • 2 medium-sized eggs
  • 125 g asparagus, woody ends removed
  • 185 g canned, dried tuna
  • A fistful of black olives, each split in half
  • Fresh lettuce, chopped to medium-sized slices
  • Brown bran bread for service
  • 1 shallot, finely chopped
  • 1 teaspoon English mustard powder
  • 2 tablespoons vinegar
  • 1 tablespoon extra-virgin olive oil, or oil from the tuna can
  • 1/2 teaspoon sugar

Preparation

  • Boil the potatoes for 8-12 minutes then cool with cold water. Dry and set them aside to cool down.
  • Put the eggs in a pot of water and bring to them boil add the asparagus and let them boil for two minutes. Drain and cool under cold water. Dry the asparagus and set aside.
  • Peal the eggs after they cool down then chop into two or four slices.
  • Whisk the mustard powder, olive oil and sugar with 1 tablespoon of water and some salt and pepper.
  • Put the potatoes, asparagus, tuna, olives and lettuce into a big bowl. Drizzle the salad dressing over the bowl and toss well. Add the eggs and serve with the brown bran bread.

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