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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. ---To Make the Citrus Fruit Oil---. | 2. Half fill a bottle with the olive oil. | 3. Carefully insert the zest into the oil, using a skewer to position if the neck of the bottle is too narrow. | 4. Finally, push the rosemary sprigs into the oil- you may find that they float to the top. | 5. Add the peppercorns and then stir the mixture with the skewer. | 6. Seal the bottle and refrigerate for at least 5 days before using. | 7. Keep refrigerated once opened. | 8. ---To Make the Salad---. | 9. Shell the eggs and cut into quarters. | 10. Line four salad bowls with the lettuce. | 11. Separate the tuna into chunks and arrange in one section of each bowl. | 12. Arrange the beans, tomatoes, onion and olives in the other sections of the bowl. | 13. Whisk the oil and vinegar and pour over the salads. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	4		boiled	286.0	1.44	25.12	19.02
lettuce leaf	7	ounces		29.767	5.6954	2.6989	0.2977
tuna	1	can	drained	-	-	-	-
green bean	7	ounces	trimmed cooked	61.5184	13.8317	3.6316	0.4366
tomato	6		ripe quartered	372.4138	82.5787	19.4303	3.2384
onion	1		chopped	64.0	14.944	1.76	0.16
black olive	3	ounces	pitted	75.65	0.0	16.83	0.425
citrus fruit oil	4	tablespoons		75.65	0.0	16.83	0.425
white wine vinegar	3	tablespoons		75.65	0.0	16.83	0.425
extra virgin olive oil	16	fluid		75.65	0.0	16.83	0.425
lemon	2		washed	2.5617	0.8233	0.0972	0.0265
lime	1		washed	-	-	-	-
orange	1		washed	1.7625	0.4406	0.0352	0.0045
rosemary	3 -4		rinsed	0.0	0.0	0.0	0.0
peppercorn	6 -8			0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.