Colorful Tuna Salad
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
570
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 570 cal. | (27 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 5.6 μg | (28 %) | ||
| Vitamin E | 6.2 mg | (52 %) | ||
| Vitamin K | 54.7 μg | (91 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 16 mg | (133 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 105 μg | (35 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 15.4 μg | (34 %) | ||
| Vitamin B₁₂ | 5 μg | (167 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 742 mg | (19 %) | ||
| Calcium | 136 mg | (14 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 58 μg | (29 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 16.1 g | |||
| Uric acid | 209 mg | |||
| Cholesterol | 231 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 cans Tuna (in its own juice, about 160 grams)
- 4 Tomatoes
- ½ Batavia lettuce
- 200 grams black Olives
- 2 scallions
- 2 hard-boiled eggs
- 1 Tbsp olive oil
- 1 Tbsp Wine vinegar
- 3 Tbsps Mayonnaise
- salt
- freshly ground peppers
- 1 Tbsp chopped parsley
- 2 slices Toast (crusts removed and finely diced)
- 2 Tbsps butter
Preparation steps
1.
For the croutons, fry the bread cubes until crispy in some butter. Drain on kitchen towels and lightly season with salt.
2.
Peel the eggs and cut into quarters.
3.
Drain the tuna and break apart. Peel the scallions and cut into thick rings. Rinse the tomatoes, cut in half, remove the seeds and cut into small cubes.
4.
Rinse and trim the lettuce, shake dry and tear into bite-sized pieces.
5.
For the dressing, mix the oil, vinegar, parsley and mayonnaise and season with salt and pepper.
6.
Mix the salad ingredients together and drizzle with the dressing. Serve garnished with croutons and egg pieces.
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