Summer fish salad
Quick and Easy
Nutrition Per Serving
22g
Protein
21g
Carbohydrate
322mg
Sodium
764mg
Potassium
318mg
Phosphate
Ingredients Serves 4
- Vegetables & Fresh Produce
- 4 pieces Eggs
- 200 grams Green beans (trimmed)
- 6 cup Lettuce (washed and torn into bite sized pieces)
- 16 pieces Cherry tomato (halved)
- 1 pieces Lemon (cut into wedges)
- 300 grams Taro (cooked and cut into bite size pieces)
- Meat, Poultry & Seafood
- 200 grams Tuna (drained)
Method
Step 1
Hard boil the eggs, then peel and quarter
Step 2
Boil beans for 3-4 minutes until cooked but still slightly crunchy and bright green. Drain the beans in a colander under cold running water until cool
Step 3
Drain oil from tuna
Step 4
Arrange the lettuce on a large platter or individual serving plates. Scatter the cooked taro/green bananas/cassava/plantain, eggs, tomatoes, green beans and tuna over the lettuce
Step 5
Squeeze lemon juice over the dish just before serving
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