Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 4 people
Estimated cost per serve is 6.48 dollar
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 450grams red-skinned potatoes (scrubbed)
- 1 carrot (finely diced)
- 170grams frozen peas
- 200grams tuna in oil (drained)
- 2 roasted capsicum (drained and cut into thin strips)
- 6tablespoons mayonnaise
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 2 eggs, hard-boiled (cut into quarters)
- 2tablespoons parsley, chopped (to garnish)
Nutrition per serving
1610kJ / 385Cal
1610 Kilojoules or 385 Calories
18% of daily energy intake*
Protein
21.6grams
Fat
18.0grams
Carbs
33.0grams
Sugars
9.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Boil the potatoes in salted water in a large saucepan over medium-high heat for about 20 minutes, until tender. Drain and let cool slightly. Peel and cut into 1.3 cm cubes.
Step 2 of 4
Meanwhile, in another saucepan of lightly salted water over medium-high heat, boil the carrot for about 4 minutes, until almost tender. Add the peas, return to a boil, and cook for about 3 minutes more, until the peas are tender. Drain, rinse under cold running water, drain well, and pat dry with paper towels.
Step 3 of 4
Mix the potatoes, carrots, peas, tuna, and most of the roasted capsicum strips together with the mayonnaise in a bowl. Season with salt and pepper.
Step 4 of 4
Spoon into a serving dish, add the eggs and reserved capsicum strips. Sprinkle with parsley and serve chilled or at room temperature.
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