A tasty filling of tomato, mackerel, leek and celery.
Ingredients
-
1 tablespoon olive oil
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vinegar
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pepper
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1 bag of arugula
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1 thin leek
-
piece of rettich
-
175 grams steamed mackerel
-
150 grams diced tomatoes without salt (tinned)
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4 large or 8 small pieces of whole wheat lasagna
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1 tablespoon liquid margarine
-
4 sprigs of celery
Preparation
- Make a dressing of the olive oil, vinegar and pepper.
- Wash the arugula. Clean the leek and radish.
- Cut the leek into thin rings and grate the radish.
- Break the mackerel into pieces.
- Cook the lasagna in plenty of water according to the instructions on the package.
- Heat the margarine and gently fry the leek in it.
- Add the diced tomatoes and mackerel and let it heat up.
- Season it with chopped celery and some pepper.
- Mix the arugula with the radish and the dressing.
- Drain the lasagna.
- Place the sheets side by side on 2 plates, but overlap by 1 cm.
- Spread the mackerel mixture on one half of the lasagna and fold the other half over it. Add the salad.
Allergy info
Check the label for the use of margarine.
Number of persons
2
Duration
15-30 minutes
Energy |
700 kcal |
---|---|
Egg white |
30 grams |
Carbohydrates |
60 grams |
Fat |
35 grams |
Saturated fat |
6 grams |
Fiber |
10 grams |
Salty |
0.7 grams |