Grilled Tuna with Mache Salad
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(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
648
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 648 cal. | (31 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 57 g | (49 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11 g | (37 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 4.7 μg | (24 %) | ||
| Vitamin E | 24.1 mg | (201 %) | ||
| Vitamin K | 152 μg | (253 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 15.3 mg | (128 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 200 μg | (67 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 15.2 μg | (34 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 71 mg | (75 %) | ||
| Potassium | 1,324 mg | (33 %) | ||
| Calcium | 223 mg | (22 %) | ||
| Magnesium | 116 mg | (39 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 71 μg | (36 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 9.3 g | |||
| Uric acid | 253 mg | |||
| Cholesterol | 219 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the tuna and salad
- 350 grams Tuna (piece)
- 1 tsp lemon juice
- salt
- peppers
- 2 Tbsps vegetable oil
- 250 grams small Artichoke (in oil)
- 6 Cherry tomatoes
- 200 grams lamb's lettuce
- 200 grams Arugula
- ¼ Zucchini
- 2 Tbsps Shelled pistachio
- For the dressing
- 2 egg yolks
- ⅛ l vegetable oil
- 1 tsp lemon juice
- 1 pickled Cucumber
Preparation steps
1.
For the tuna and salad, rinse tuna, pat dry, season with salt and pepper and sprinkle with lemon juice. Cook on the preheated grill until outside is seared but inside is raw, about 7 minutes.
2.
Trim mache, rinse and spin dry. Cut zucchini into fine strips and combine with halved cherry tomatoes and artichokes. For the dressing, whisk egg yolks with salt and pepper to taste and whisk in the oil drop-by-drop until mixture is thick. Dice the cucumber finely, fold into the sauce and season with lemon juice. Cut fish into slices. Arrange tuna slices on plates with mache, tomatoes, zucchini and artichokes and drizzle with the dressing. Coarsely chop the pistachios and sprinkle on top.
