Protein-Packed Lunch

Baked Potato Stuffed with Tuna

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Baked Potato Stuffed with Tuna
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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)
Calorie497 cal.(24 %)
Protein17 g(17 %)
Fat35 g(30 %)
Carbohydrates28 g(19 %)
Sugar added0 g(0 %)
Roughage2.7 g(9 %)
Vitamin A0.3 mg(38 %)
Vitamin D2.6 μg(13 %)
Vitamin E3.1 mg(26 %)
Vitamin K43 μg(72 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin10.3 mg(86 %)
Vitamin B₆0.6 mg(43 %)
Folate54 μg(18 %)
Pantothenic acid1.6 mg(27 %)
Biotin8.2 μg(18 %)
Vitamin B₁₂2.7 μg(90 %)
Vitamin C38 mg(40 %)
Potassium984 mg(25 %)
Calcium131 mg(13 %)
Magnesium80 mg(27 %)
Iron2.4 mg(16 %)
Iodine36 μg(18 %)
Zinc1.1 mg(14 %)
Saturated fatty acids14.6 g
Uric acid127 mg
Cholesterol112 mg
Complete sugar5 g

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
How healthy are the main ingredients?
TunaMayonnaiseChivespotatosaltCucumber

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.