Flaked Tuna and Potato Salad
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(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
608
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 608 cal. | (29 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 54 g | (36 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 4.7 μg | (24 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 42.1 μg | (70 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 20 mg | (167 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 112 μg | (37 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 4.3 μg | (143 %) | ||
| Vitamin C | 86 mg | (91 %) | ||
| Potassium | 1,867 mg | (47 %) | ||
| Calcium | 115 mg | (12 %) | ||
| Magnesium | 143 mg | (48 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 66 μg | (33 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 11.9 g | |||
| Uric acid | 257 mg | |||
| Cholesterol | 101 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 5.333 cups small new Potato
- 2 slices Tuna (each approx. 200 g)
- ⅔ cup white wine
- 1 bay leaf
- 2 cups french Beans (washed, topped and tailed)
- 1.333 cups cherry Tomatoes
- ¼ cup butter
- 1 tsp Caper
- 2 Tbsps chopped parsley
- lemon juice
- salt
- freshly ground peppers
Preparation steps
1.
BOIL THE POTATOES
2.
Wash the potatoes well and boil in salted water for about 20 minutes.
3.
STEAM THE TUNA
4.
Wash the tuna, pat dry and season with salt and pepper. Put the white wine into a steamer pan with the bay leaf and bring to the boil. Put the tuna into a steamer insert and place on top of the pan. Cover and steam for about 10 minutes, or until cooked.
5.
PREPARE THE VEGETABLES
6.
Blanch the beans in boiling, salted water for about 5 minutes, then refresh in cold water and drain. Wash and halve the tomatoes. Drain and halve the potatoes.
7.
TOSS IN BUTTER AND SERVE
8.
Melt the butter in a large frying pan and add the parsley, capers, tomatoes, beans and potatoes. Toss in the hot butter for 1-2 minutes. Roughly flake the tuna and add to the pan. Remove from the heat, season with salt and pepper and add lemon juice to taste. Serve hot or lukewarm.
