Creamy Fusilli with Tuna and Hard-boiled Eggs
Healthy, because
Even smarter
Nutritional values
A full 46 grams of protein provides a portion of pasta salad! Tuna and eggs make it possible. The eggs also provide full power for concentration: they are rich in lecithin, vitamin B2 and the nerve messenger choline.
Tuna is a practical source of protein, but you should enjoy it in moderation: Unfortunately, tuna is threatened with extinction due to overfishing and fishing methods.
(Percentage of daily recommendation)
| Calorie | 927 cal. | (44 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 96 g | (64 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.5 g | (35 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 5.6 μg | (28 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 229 μg | (382 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 19.6 mg | (163 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 145 μg | (48 %) | ||
| Pantothenic acid | 3.5 mg | (58 %) | ||
| Biotin | 19.1 μg | (42 %) | ||
| Vitamin B₁₂ | 4.5 μg | (150 %) | ||
| Vitamin C | 122 mg | (128 %) | ||
| Potassium | 1,049 mg | (26 %) | ||
| Calcium | 221 mg | (22 %) | ||
| Magnesium | 143 mg | (48 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 65 μg | (33 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 18.3 g | |||
| Uric acid | 316 mg | |||
| Cholesterol | 329 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 500 grams Fusilli
- 4 eggs (hard-boiled)
- 500 grams Broccoli
- 300 grams Tuna (canned, in water)
- 2 shallots
- 1 garlic clove
- 1 Tbsp butter
- 200 milliliters Whipped cream
- 2 Tbsps Crème fraiche
- salt
- freshly ground peppers
- 2 Tbsps scallions
Preparation steps
Cook fusilli in boiling salted water according to package directions until al dente.
Peel eggs and cut in half.
Peel shallot and garlic and finely chop. Sauté in melted butter. Stir in cream, creme fraiche and drained tuna and simmer gently, 3-4 minutes. Stir occasionally while cooking.
Blanch broccoli in boiling salted water for 5-6 minutes.
Toss drained fusilli with the tuna sauce, adding a little pasta water if needed to thin the sauce. Season to taste with salt and pepper. Arrange fusilli with broccoli and eggs on warmed plates and serve sprinkled with chives.
