Cucumbers with Tuna Salad Filling
(1 vote)
(1 vote)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
472
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 472 cal. | (22 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 4.1 μg | (21 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 47 μg | (78 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 14 mg | (117 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 12.1 μg | (27 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 886 mg | (22 %) | ||
| Calcium | 113 mg | (11 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 54 μg | (27 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 11.9 g | |||
| Uric acid | 184 mg | |||
| Cholesterol | 101 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Cucumber
- 1 shallot
- 40 grams Walnut
- 1 Apple
- 350 grams Tuna (canned)
- 3 Tbsps cream cheese
- 1 Tbsp grainy Mustard
- 2 Tbsps Mayonnaise
- 1 tsp lemon juice
- salt
- freshly ground peppers
- parsley (for garnish)
Preparation steps
1.
Rinse cucumbers, peel and cut into 12 slices, each about 4 cm (approximately 1-1/2 inches) wide. Hollow insides to create a space for the tuna salad. Place cucumber rounds on a plate or board.
2.
Peel shallot and finely chop. Chop walnuts into small pieces. Rinse apple, peel, core and cut into very small pieces. Drain tuna well and place in a bowl. Separate tuna with a fork. Mix cream cheese, mustard and mayonnaise into tuna. Add walnuts, apple and shallot and mix well. Season with lemon juice, salt and pepper. Spoon into cucumber pieces. Garnish with parsley.
