Chopped tuna with artichokes and lime sauce
(Percentage of daily recommendation)
| Calorie | 407 cal. | (19 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.1 g | (30 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 4.6 μg | (23 %) | ||
| Vitamin E | 6.2 mg | (52 %) | ||
| Vitamin K | 10.1 μg | (17 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 15 mg | (125 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 5.6 μg | (12 %) | ||
| Vitamin B₁₂ | 4.3 μg | (143 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 796 mg | (20 %) | ||
| Calcium | 121 mg | (12 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 56 μg | (28 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 8.6 g | |||
| Uric acid | 244 mg | |||
| Cholesterol | 83 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 1 Artichoke
- 2 Tbsps sunflower oil
- Sea salt
- freshly ground peppers
- 1 scallion
- 1 Radicchio
- 400 grams fresh Tuna
- 1 tsp Caper
- 1 shallot
- 1 Tbsp grapeseed oil
- 2 Tbsps Crème fraiche
- 2 Tbsps Whipped cream (at least 30% fat content)
- 1 Tbsp Lime juice
- 1 generous pinch Lime zest
- 2 Tbsps olive oil
Preparation steps
Rinse, clean and slice artichoke. In hot sunflower oil, fry artichoke slices on both sides until golden-brown. Season with salt and pepper. Rinse, trim, and thinly cut scallion into 15 cm (approximately 6 inch) long strips. Place scallions in cold water. Rinse, trim and cut Castelfranco radicchio into bite-sized pieces. Divide among plates. Rinse tuna, pat dry and finely chop. Finely chop capers. Peel and finely chop shallots. Mix together tuna, capers, shallots and grape seed oil. Season with salt and pepper.
Arrange tuna mixture on top of radicchio, along with fried artichokes. Pat scallions dry and sprinkle on salads. For the dressing, mix together creme fraiche, cream, lime juice and lime zest. Season with salt and pepper and drizzle dressing on salads. Serve drizzled with olive oil.