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Napa Cabbage Salad with Tuna, Cucumber, and Olives

Another tasty recipe — napa cabbage with tuna. Highly recommend it.

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Peking cabbage cucumbers olives with tuna
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 61 % 11 g
Fats 22 % 4 g
Carbohydrates 17 % 3 g
77 kcal
GI: 100 / 0 / 0
  • Hard-boil the eggs (7–8 minutes once the water boils), then cool them under cold running water. Wash the napa cabbage leaves well, let them dry, and cut them into thin strips (it's best to skip the tough white ribs). Open the can of tuna and drain the liquid; if it's in large chunks, mash it with a fork. Peel the eggs and chop them finely, or run them through an egg slicer. Add the eggs and tuna to the shredded napa cabbage. Wash and dry the cucumber and cut it into matchsticks, then add it to the bowl with everything else. Stir half a tablespoon of soy sauce into the nearly finished salad. Next, add the sour cream and mix (you can use mayonnaise instead of sour cream, but then go easy on the soy sauce so the salad doesn't get too salty). Slice three or four olives into rounds and arrange them on top. The tuna and napa cabbage salad is ready — it works as a side or as a light dinner. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Fresh cucumbers - 15  kcal/100g
  • Sour cream of 30% fat content - 340  kcal/100g
  • Sour cream of 25% fat content - 284  kcal/100g
  • Sour cream with 20 % fat content - 210  kcal/100g
  • Sour cream of 10% fat content - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Soy sauce - 51  kcal/100g
  • Olives - 115  kcal/100g
  • Chinese cabbage - 16  kcal/100g
  • Chicken egg - 80  kcal/100g
  • Canned tuna in its own juice - 96  kcal/100g

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