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Barbara Pohozoff
Tuna salad with garlic coriander dressing
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Ingredients
Directions
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Boil the eggs hard in 8-10 minutes. Pour cold water over, peel them and cut into wedges.
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Mix the tuna with half of the eggs, peppers, onions, olives and corn.
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Heat the olive oil and fry the shallot and the garlic in the olive oil.
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Scoop, from the heat source, the other ingredients of the dressing through it.
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Fold the lukewarm dressing through the salad. Serve the salad in a bowl or on a dish sprinkled with the feta and garnished with the half tomatoes and the rest of the eggs.
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Tasty with Turkish bread or pita bread.
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65 minMain dish(olive oil, garlic, fresh Provencal seasoning mix, shallot, full red wine, meat fond, (freshly ground) black pepper, sherry, sugar, carbonara strips, entrecotes, sea salt,sirloin steak with red wine caramel and roasted garlic
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15 minMain dishParmesan cheese, arugula, garlic, pine nuts, mustard, extra virgin olive oil, freshly ground pepper, rib eye,ribeye with rucola pesto
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45 minMain dishnasi / bami vegetable mix, garlic, lean pork steaks, oil, ginger powder (djahé), sweet sweet soy marinade, mie, pak choi,babi soy sauce with oriental vegetables
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25 minMain dishTarly, grass eggs, butter or margarine, flour, milk, herbal stock, leaf spinach, Italian spices,ragout with garden herbs
Nutrition
395Calories
Sodium0% DV0g
Fat38% DV25g
Protein58% DV29g
Carbs4% DV12g
Fiber0% DV0g
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