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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Take the seeds out of the tomatoes and green peppers, and dice them so they are all the same size. Cut the onions into quarters, then into very thin slices. Salt it all. | 2. Cut the mint into tiny pieces, add this to the mix, then add the lemon juice. Mix it all up. | 3. Put this mix in the middle of a large serving plate or platter. Garnish the plate with lettuce leaves, arranged nicely around the edge of the plate. Garnish also with hard boiled egg, and radish. Slice the tomato at the end of the recipe, and arrange the slices around the edge of the plate, or quarter them, and similarly arrange them. | 4. Arrange the tuna on top of the vegetables in the center of the plate. Add the feta and scatter the olives around the plate. Drizzle the whole dish with olive oil. | 5. This should be eaten at room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tuna oil	100		packed	-	-	-	-
tomato	250			10052.4738	2172.4513	491.4543	111.6942
green pepper	250			7450.0	1728.4	320.35	63.325
onion	100			6400.0	1494.4	176.0	16.0
feta cheese	100			39600.0	613.5	2131.5	3192.0
green olive	50			-	-	-	-
mint leaf	3	tablespoons		-	-	-	-
olive oil	1	cup		1909.44	0.0	0.0	216.0
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
salt	1/2	teaspoon		-	-	-	-
lettuce leaf	8 -10			-	-	-	-
radish	4			74.24	15.776	3.1552	0.46399999999999997
hard egg	2 -4		hard-boiled	-	-	-	-
tomato	1			10052.4738	2172.4513	491.4543	111.6942

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