Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
764
Calories
59g
Protein
47g
Fat
28g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Anchovy | 100g | 210 |
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Honey | 1 tbsp (21g) | 64 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Romaine Lettuce | 1 cup shredded (36g) | 5 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Bean | not in our table | 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
- 350 g mixed green and yellow beans
- ½ baguette
- 12 black olives, (stone in)
- 3 ripe mixed-colour tomatoes
- 1 romaine lettuce
- 20 g feta cheese
- 1 lemon
- 1 big bunch fresh basil
- 6 anchovy fillets
- 1 lemon
- 4 tablespoons extra virgin olive oil
- 2 x 200 g tuna steaks, (2.5cm thick) from
- , ask your fishmonger
- 1 tablespoon red wine vinegar
- 1 heaped teaspoon wholegrain mustard
- 1 teaspoon runny honey
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