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Ingredients
- 150 g cebola roxa cortada em fatias finas (1-2 mm)
- 120 g azeite
- 20 g mostarda à antiga (à l'ancienne)
- 30 g vinagre
- 30 g mel
- 1 c. chá de orégãos
- 1 c. chá de tomilho seco
- 1 ¼ c. chá de sal
- 1 pitada de pimenta preta
- 800 g tomate (coração-de-boi, kumato, etc) cortado em fatias finas (3 mm aprox.)
- 240 g ventresca de atum em conserva, escorrida
- 125 g tomate-cereja cortado em metades
- 1 pé de manjericão, só as folhas
- Nutrition
- per 1 dose
- Calories
- 1339.3 kJ / 320.1 kcal
- Protein
- 13.6 g
- Carbohydrates
- 12.9 g
- Fat
- 24.6 g
- Saturated Fat
- 3.3 g
- Fibre
- 2.6 g
- Sodium
- 755.4 mg
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