Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
796
Calories
61g
Protein
44g
Fat
42g
Carbs
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Anchovy | 100g | 210 |
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Egg | 1 large egg (50g) | 78 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 cup fresh lemon juice
- 2 tsp. Dijon mustard
- 1 garlic clove, minced
- 1/3 cup olive oil
- Salt and freshly ground pepper, to taste
- 1 lb. ahi tuna fillet
- Salt and freshly ground pepper, to taste
- 2 tsp. olive oil
- 6 pieces baguette, each 6 inches long, halved lengthwise
- 1 1/2 cups arugula
- 3 hard-cooked eggs, peeled and thinly sliced lengthwise
- 2 roasted red bell peppers, peeled and cut into 1/4-inch strips (see
- related tip at left)
- 4 oz. cherry tomatoes, halved
- 1/3 cup pitted crushed niçoise or Kalamata olives
- 12 anchovy fillets (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes