Kimchi-Tuna Salad with Boiled Egg and Ponzu Dressing
with broccoli and peanutsCalories
:
643 kcalProtein
:
28.9g proteinTotal
:
15 minutesDifficulty
:
Easy-30% carbs
Extra Veggies
Allergens:
- Vis
- Ei
- Gluten
- Zwaveldioxide en sulfiet
- Tarwe
- Soja
- Sesamzaad
- Pinda's
- Walnoten
- Paranoten
- Sesamzaad
- Noten
- Cashewnoten
- Amandelnoten
- Hazelnoten
- Macadamianoten
- Pistachenoten
- Pecannoten
- May contain traces of allergens
- Selderij
This recipe provides 270 grams of vegetables per portion.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 can
Tuna packed in water
(Contains: Vis)
25 g
Kimchi
1 piece
Little gem
1 piece
Egg
(Contains: Ei)
½ piece
Persian cucumber
10 g
Ponzu
(Contains: Gluten, Zwaveldioxide en sulfiet, Tarwe, Soja)
10 milliliters
Sesame oil
(Contains: Sesamzaad)
100 g
Broccoli
10 g
Salted peanuts
(Contains: Pinda's May be present: Walnoten, Paranoten, Sesamzaad, Noten, Cashewnoten, Amandelnoten, Hazelnoten, Macadamianoten, Pistachenoten, Pecannoten)
2.5 g
Fresh dill
(May be present: Selderij)
Not included in your delivery
2 tablespoon
[Plant-based] mayonnaise
¼ tablespoon
[Reduced salt] soy sauce
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2690 kJ
Calories643 kcal
Fat53.5 g
Saturated Fat7.7 g
Carbohydrate8.6 g
Sugar3.7 g
Dietary Fiber6.9 g
Protein28.9 g
Cholesterol0.6 mg
Salt3 g
Potassium471.9 mg
Calcium64.9 mg
Iron1.6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan
•Large Bowl
•Salad Bowl
•Small Frying Pan
Cooking Steps
1
- Boil plenty of salted water in a pot or saucepan.
- Boil plenty of water in another pot or saucepan.
- Cut the head of the broccoli into florets and dice the stem. Boil the broccoli in the salted water for 5 - 7 minutes.
- Carefully transfer the egg to the other pot or saucepan and boil for 6 - 8 minutes. Rinse the egg under cold water, then set aside.
2
- Drain the tuna and transfer it to a large bowl.
- Finely chop the dill.
- To the tuna, add the kimchi, mayonnaise and soy sauce (see pantry for amounts).
- Cut the base off of the little gem. Separate and roughly chop the leaves, then add them to a salad bowl.
3
- Heat a clean small frying pan over medium-high heat and toast the peanuts for 1 - 2 minutes.
- Dice the cucumber.
- Add the cucumber, dill, broccoli, ponzu and sesame oil to the salad bowl. Season with salt and pepper.
- Peel and halve the egg.
4
- Serve the broccoli salad in deep bowls.
- Top with the kimchi-tuna salad.
- Serve the egg to the side.
- Scatter over the peanuts.
