Bean Salad with Tuna
(1 vote)
(1 vote)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 14 h.
Ready in
Calories:
258
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 258 cal. | (12 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.3 μg | (12 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 34.9 μg | (58 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.7 mg | (64 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 35 μg | (12 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 3.5 μg | (8 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 483 mg | (12 %) | ||
| Calcium | 106 mg | (11 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 142 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 150 grams big, white Beans (dried)
- 1 garlic clove
- 4 stalks Celery (with green parts)
- 3 scallions
- 1 can Tuna (about 175 grams)
- 2 Tbsps white balsamic vinegar
- 5 Tbsps olive oil
- lemon juice
- salt
- freshly ground peppers
Preparation steps
1.
Soak beans in plenty of water overnight.
2.
Drain beans in a colander and put in a pan, cover with water, add peeled garlic and cook for 50-60 minutes or until soft. Drain in a colander and let cool. Rinse celery, remove any threads and cut into thin strips. Rinse and dry scallions, cut into thin rings. Heat 1-2 tablespoons of oil and saute scallions and celery until translucent. Drain tuna. Mix all ingredients together in a bowl, season well with vinegar, remaining oil, lemon juice, salt, a pinch of sugar and pepper. Let stand for at least 30 minutes. Transfer to plates or bowls and serve with grissini, if desired.
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