Tuna Potato Salad with Honey Mustard Dressing
with boiled egg, beetroot, apple & fresh herbs
Tags:
Calorie Smart
Allergens:
Ei
•Mosterd
•Vis
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total25 minutes
Cooking Time25 minutes
DifficultyMedium
Ingredients
Serving amount
1 piece
Beetroot
200 g
Baby potatoes
½ piece
Apple
⅓ head
Butter lettuce
1 piece
Egg
5 g
Fresh chives, dill & flat leaf parsley
20 g
Honey-mustard dressing
1 can
Skipjack tuna in sunflower oil
Not included in your delivery
½ piece
Low sodium vegetable stock cube
½ tablespoon
White wine vinegar
1 tablespoon
Extra virgin olive oil
½ tablespoon
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2772 kJ
Calories663 kcal
Fat34.8 g
Saturated Fat7.7 g
Carbohydrate52.9 g
Sugar18.3 g
Dietary Fiber14 g
Protein28 g
Cholesterol19.8 mg
Salt1.2 g
Potassium104 mg
Calcium2.5 mg
Iron0.2 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
•Strainer
•Pan
•Saucepan
•Salad Bowl
•Small Bowl
Cooking Steps
1
- Cut any larger baby potatoes in half and leave the rest whole. Transfer to a pot or saucepan and cover with water, then crumble in the stock cube (see pantry for amount).
- Boil the potatoes for 8 minutes, then add the egg and boil for 6 - 10 more minutes. Drain and then rinse under cold water.
- Dice the beetroot into 1cm chunks.
2
- Dice the apple into 2cm chunks.
- Wash the butter lettuce and cut into strips.
- Drain the tuna and season with salt and pepper. Finely chop the fresh herbs.
3
- In a small bowl, combine the mayonnaise with the honey mustard dressing, white wine vinegar and extra virgin olive oil, along with half of the fresh herbs. Season to taste with salt and pepper.
- Transfer the beetroot to a salad bowl, along with the apple, butter lettuce, potatoes and tuna.
- Add the majority of the dressing and toss well to combine. Set aside the rest of the dressing to use later.
4
- Peel the egg and cut it in half.
- Serve the salad on plates and top with the egg.
- Drizzle with the reserved dressing and garnish with the rest of the fresh herbs.
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