Colorful Tuna Salad with Potatoes and Green Beans
(1 vote)
(1 vote)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
431
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 431 cal. | (21 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.6 g | (22 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 2.3 μg | (12 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 364.8 μg | (608 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 13 mg | (108 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 224 μg | (75 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 18.3 μg | (41 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 96 mg | (101 %) | ||
| Potassium | 1,561 mg | (39 %) | ||
| Calcium | 248 mg | (25 %) | ||
| Magnesium | 156 mg | (52 %) | ||
| Iron | 6.5 mg | (43 %) | ||
| Iodine | 45 μg | (23 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 215 mg | |||
| Cholesterol | 44 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 500 grams green Beans
- 500 grams small potatoes
- 300 grams baby Spinach
- 200 grams Cherry tomatoes
- salt
- 4 Tbsps grapeseed oil
- 4 Tbsps Wine vinegar
- 100 milliliters chicken stock
- 1 Tbsp freshly grated Parmesan
- 2 chopped garlic cloves
- 2 Tbsps chopped Pine nuts
- 1 Tbsp freshly chopped Savory
- 1 Tbsp freshly chopped thyme
- cayenne pepper
- 200 grams Tuna (canned, in water)
Preparation steps
1.
Rinse and peel beans.Scrub and halve potatoes lengthwise. Rinse and spin dry spinach. Rinse and halve cherry tomatoes. Cook potatoes in salted water for about 15-20 minutes. Drain well. Cook beans in boiling salted water for about 8 minutes or until al dente. Combine with potatoes in a bowl.
2.
Whisk oil with vinegar, heated broth, Parmesan cheese, garlic, pine nuts and herbs, pour over vegetables. Season with salt and cayenne pepper. Add spinach, tomatoes and drained and picked tuna. Serve immediately.
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