Photo: Mockup Graphics
Estimated Nutrition (whole recipe, rough)
613
Calories
37g
Protein
42g
Fat
24g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| 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
- 2 large sweet red peppers
- 2 large onions
- 4 medium tomatoes
- 1 small hot pepper
- 3 tbs. fresh lemon juice
- 3 tbs olive oil
- 1 tsp.oregano
- 1 (7 oz.) can of tuna
- 2 oz. crumbled feta cheese
- 2 hard boiled eggs, chopped
- salt & pepper to taste
Directions
1
Grill the peppers, tomatoes and onions in a hot oven approximately 400 degrees. Turn them once during this process. #Grill them until they are soft.
2
Remove from oven and cool.
3
Remove the seeds from the peppers. Dice all of the cooked vegetables into small pieces. Place the vegetables on a flat serving platter. Stir in gently the lemon juice, olive oil, oregano and the salt and pepper.
4
Best way to eat: spread the tuna and hard boiled eggs over top.
5
Category:Tunisian Recipes
6
Category:Tunisian Salads
Recipe sourced from
fandom