Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
490
Calories
24g
Protein
28g
Fat
38g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| 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 bunch apsaragus, trimmed (or use a good handful of green beans instead)
- 2 handfuls cherry tomatoes, quartered
- 1 large bunch fresh basil, leaves picked, baby leaves kept to one side
- 1 handful black olives, stones removed
- extra virgin olive oil
- 1 lemon
- sea salt
- freshly ground black pepper
- 2 tuna steaks, from
- , ask your fishmonger
- 2 tablespoons fat-free natural yoghurt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By jamieoliver ·
Recipe sourced from
openrecipes