Chopped Tuna with Avocado
(1 vote)
(1 vote)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
378
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 378 cal. | (18 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 4.5 μg | (23 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 11.1 μg | (19 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 14.2 mg | (118 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 1.6 μg | (4 %) | ||
| Vitamin B₁₂ | 4.3 μg | (143 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 752 mg | (19 %) | ||
| Calcium | 52 mg | (5 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 53 μg | (27 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 6.8 g | |||
| Uric acid | 185 mg | |||
| Cholesterol | 70 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 ripe Avocado
- 1 lemon (juiced)
- olive oil (cold pressed)
- salt
- freshly ground peppers
- 400 grams Tuna steak (sushi quality)
- balsamic vinegar
- 8 Tbsps candied ginger (showered with sugar)
Preparation steps
1.
Peel, halve and finely dice the avocado. Mix with lemon juice, 1 tablespoon of olive oil and season with salt and pepper. Rinse the tuna meat and pat dry. Chop very finely with a very sharp knife and season with salt and pepper.
2.
Toast the finely chopped ginger in a dry skillet until the sugar has melted. Then remove the ginger immediately.
3.
Fill 4 square tins (for timbale) each with 1-2 tablespoons of crystallized ginger. Spoon on the tuna and finally the avocado. With the flat of the hand, press gently into square bowls.
4.
Combine 5 tablespoons of olive oil, 3 tablespoons of balsamic vinegar and 2 tablespoons of water. Season with salt and pepper and drizzle over the tuna.
Serve immediately and garnished with watercress if desired.
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