Protein-Packed Lunch
Baked Potato Stuffed with Tuna
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
497
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 497 cal. | (24 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.6 μg | (13 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 43 μg | (72 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 10.3 mg | (86 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 8.2 μg | (18 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 984 mg | (25 %) | ||
| Calcium | 131 mg | (13 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 36 μg | (18 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 14.6 g | |||
| Uric acid | 127 mg | |||
| Cholesterol | 112 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 6 large waxy potatoes
- salt
- 1 can Tuna (in water)
- 1 bunch Chives (30 grams)
- ½ Cucumber
- 250 grams Natural yogurt
- 6 Tbsps Mayonnaise
- 1 Tbsp lemon juice
- freshly ground peppers
Preparation steps
1.
Rinse the potatoes and cook for 20-25 minutes in boiling salted water. Meanwhile, drain the tuna well. Rinse the chives, shake dry and thinly slice. Rinse the cucumber, pat dry and finely dice. Mix the yogurt with the mayonnaise and lemon juice and season with salt and pepper.
2.
Mix the tuna, diced cucumber and chives with the yogurt mixture and season again. Drain the potatoes, let cool briefly, cut in half crosswise and scoop out the pulp, leaving a 0.5 cm (approximately 1/4 inch) border. Place the halves cut side up in a round baking dish and fill with the tuna mixture. Serve immediately.
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