Seaweed is a true concentrate of vitamins and minerals. They add a little crunchy texture and salty taste to this simple recipe.
12 g | dried seaweed (Wakame type) | ||
4 cups | bean mix (canned), rinsed and drained | 1 L | |
1/4 cup | extra virgin olive oil | 65 mL | |
3 tbsp | lemon juice, freshly squeezed | 1 lemon | |
2 tbsp | Parsley and Garlic Base | 30 mL | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] | |||
2 cloves | garlic, minced | ||
320 g | tuna, canned |
per 1 serving (280 g)
Amount % Daily Value |
Calories 560 |
Fat 25 g 38 % |
Saturated
3.7 g
18 % |
Cholesterol 10 mg |
Sodium 650 mg 27 % |
Carbohydrate 48 g 16 % |
Fibre 13 g 52 % |
Sugars 1 g |
Net Carbs 35 g |
Protein 38 g |
Vitamin A 4 % |
Vitamin C 18 % |
Calcium 14 % |
Iron 40 % |
Food Group | Exchanges |
---|---|
Starches | 2 |
Fruits | 0 |
Vegetables | 0 |
Meat and Alternatives | 4 ½ |
Fats | 5 |
I was not sure of the seaweed but it was not bad. It is better freshly eaten. It was not hard to find the seaweed at a Chinese grocery store. You can omit the seaweed and it would still be a great salad.