Baked Potato with Tuna Salad
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
426
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 426 cal. | (20 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 3.6 μg | (18 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 8.5 μg | (14 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 12.2 mg | (102 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 3.4 μg | (8 %) | ||
| Vitamin B₁₂ | 3.4 μg | (113 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 710 mg | (18 %) | ||
| Calcium | 75 mg | (8 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 45 μg | (23 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 13.3 g | |||
| Uric acid | 152 mg | |||
| Cholesterol | 110 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 large, waxy potatoes (each about 250 grams)
- For the salad
- 300 grams Tuna (canned, in water)
- 2 scallions
- 100 grams pickled, red paprika (in oil)
- 5 Tbsps Crème fraiche
- 3 Tbsps Mayonnaise
- salt
- freshly ground peppers
- 1 splash lemon juice
Preparation steps
1.
Rinse potatoes, wrap in aluminum foil and bake in preheated oven at 250°C (approximately 475°F) for 25-30 minutes. Drain tuna well and pick apart with fork.
2.
Rinse and dry scallions and cut into rings. Drain peppers and cut into small cubes. Combine tuna with scallions, peppers, creme fraiche and mayonnaise. Season with salt, pepper and drizzle with a little bit of lemon juice.
3.
Remove potatoes, still wrapped in foil, from the oven and arrange on plates. Carefully unfold (steam from potatoes will be hot) and cut in halves. Serve accompanied by tuna salad.
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