Tuna Potato Salad with Honey Mustard Dressing
with boiled egg, beetroot, apple & fresh herbs4.5(1,1K)
Calories
:
630 kcalProtein
:
28.5g proteinTotal
:
25 minutesDifficulty
:
MediumCalorie Smart
Allergens:
- Ei
- Mosterd
- Vis
When chopping chives, hold them against your chopping board in a tight bundle with one hand. With the other, chop them using your knife. This ensures even cuts and stops them from flying around the kitchen.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 piece
Beetroot
200 g
Baby potatoes
½ piece
Apple
⅓ head
Butter lettuce
1 piece
Egg
(Contains: Ei)
5 g
Fresh chives, dill & flat leaf parsley
20 g
Honey-mustard dressing
(Contains: Mosterd)
1 can
Tuna packed in water
(Contains: Vis)
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)2638 kJ
Calories630 kcal
Fat30.7 g
Saturated Fat7 g
Carbohydrate53.9 g
Sugar18.8 g
Dietary Fiber11.7 g
Protein28.5 g
Cholesterol0.6 mg
Salt1.3 g
Potassium518.7 mg
Calcium50.1 mg
Iron1 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
•Saucepan
•Strainer
•Salad Bowl
•Small Bowl
Cooking Steps
1
- Boil plenty of water in a saucepan. Peel the beetroot and give it a 1cm dice, then boil for 15 - 20 minutes until al dente. Drain and set aside.
- 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).
- Parboil the potatoes for 8 minutes.
2
- Add the egg to the potatoes and continue boiling for 6 - 10 more minutes. Drain and then rinse under cold water.
- Meanwhile, dice the apple into 2cm chunks.
- Wash the lettuce and cut into strips. Finely chop the fresh herbs.
- Drain the tuna and season with salt and pepper, then transfer to a salad bowl.
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.
- Add the beetroot to the salad bowl, along with the apple, lettuce and potatoes.
- 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.
