Flaked Fish and White Bean Bowl
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(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
840
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 840 cal. | (40 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 90 g | (60 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13 g | (43 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 4.6 μg | (23 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 253 μg | (422 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 20.5 mg | (171 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 207 μg | (69 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 14.8 μg | (33 %) | ||
| Vitamin B₁₂ | 4.3 μg | (143 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 1,478 mg | (37 %) | ||
| Calcium | 204 mg | (20 %) | ||
| Magnesium | 162 mg | (54 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 60 μg | (30 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 10.2 g | |||
| Uric acid | 308 mg | |||
| Cholesterol | 87 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 slices Bread (crusts cut off, diced)
- 2 Tbsps butter
- 1 clove garlic cloves (crushed)
- 1 ¾ cups Green beans (cut into 3 cm pieces)
- 3 Lettuce (12 leaves set aside, rest sliced)
- 1 ⅔ cups Tuna (tinned, drained and flaked)
- 1.333 cups cherry Tomatoes (halved)
- 1 ½ cups cannellini beans (tinned, drained and rinsed)
- ½ cup pitted black olives (drained)
- ½ bunch parsley (roughly chopped)
- 1 Tbsp lemon juice
- 3 Tbsps olive oil
Preparation steps
1.
Fry the bread in the butter until golden brown. Add the garlic then remove the croutons from the pan and pat dry with kitchen paper. Season lightly with salt.
2.
Blanche the green beans in boiling salt water for 3-4 min. Drain and quench.
3.
Arrange 3 lettuce leaves around the edge of each plate and place the chopped lettuce in the middle.
4.
Mix together the tuna, tomatoes, beans, olives, croutons, parsley, lemon juice and oil and season with salt and ground black pepper. Arrange on the chopped lettuce and serve immediately.
lunch seasonal
