Tuna and black-eyed pea salad
Tuna and black-eyed pea salad: a batch cooking recipe, 4 servings of 379 kcal and 27 g protein each. Keeps 3 days in the fridge and freezes well.
- 4 servings
- 15 min prep
- 15 min total
- 3 days in the fridge
- Freezes well
- Lunch · Dinner
Nutrition per serving
| Energy | Protein | Carbohydrate | Fat | Fibre |
|---|---|---|---|---|
| 379 kcal | 27 g | 19 g | 21 g | 6.3 g |
Standard serving, calculated from each ingredient’s data (USDA or product labels). In Batchillo, each person gets a serving sized to their own calories and protein.
Ingredients for 4 servings
- 3 Tuna in water (canned, drained) (canned · drained)
- 400 g black-eyed peas (canned · drained and rinsed)
- 4 Egg (boiled)
- 1 red onion (thinly sliced into half-moons)
- 4 tbsp Olive oil
- 1 tbsp Vinegar
To taste: parsley, salt, black pepper
Contains: fish, vegetarian. Free from: gluten, dairy (lactose), shellfish, soy, peanuts, tree nuts. Always check the labels of the products you buy.
Method
- Boil the eggs, 10 min.
- Mix the eggs, red onion, tuna and black-eyed peas, 2 min.
- Dress with olive oil and vinegar, 1 min.
- Serve.
Recipe based on bourmet.pt.
Batch cooking
These recipes cook in the same batch as this one, in the same session:
- Tuna and Mashed Potato Pie shares Egg (boil), Onion (oven-roast)
- Baked vegetable frittata shares Egg (boil), Onion (oven-roast)
- Braised Pork Cheeks shares Onion (oven-roast)
- Banana Oat Bread shares Egg (boil)
- Lentil Bolognese shares Onion (oven-roast)
- Portuguese Beef Stew shares Onion (oven-roast)