570
Calories
64g
Protein
18g
Fat
38g
Carbs
If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.
Ingredients:
- Spinach - 30 g (1 cup)
- Eggplant - 100 g
- Olive oil - 2 ml (0.5 tsp)
- Arugula - 30 g (1 cup)
- Tomato - 100 g (1 whole)
- Iceberg salad - 40 g (1 cup)
- Basil - 10 g (8 leaves)
- Tomato sauce - 5 g (1 tsp)
- Sea salt - 0.3 g (1 pinch)
- Olive oil, extra-virgin - 2.5 ml (0.5 tsp)
- Whole grain bread - 64 g
- Black pepper, ground - 0.3 g (1 pinch)
- Pumpkin seeds - 20 g (2 tbsp)
- Tuna, canned in own juice - 190 g
How to make:
- Slice the eggplant to thin pieces, cook it on the grill or pan
- Put greens, chopped avocado on the cooked eggplant, put tuna on top of everything and sprinkle with seeds. Drizzle with lemon juice
- Chop tomatoes finely and mix with some sea salt, freshly ground black pepper and chopped basil. Toast the bread and spoon the tomato mixture on top finishing with a drizzle of extra virgin olive oil. Serve with salad
