Italian Style Tuna Salad
(1 vote)
(1 vote)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
620
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 620 cal. | (30 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 93 g | (62 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 7.9 g | (26 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 3.2 μg | (16 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 6.1 μg | (10 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 15.1 mg | (126 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 752 mg | (19 %) | ||
| Calcium | 79 mg | (8 %) | ||
| Magnesium | 116 mg | (39 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 37 μg | (19 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 212 mg | |||
| Cholesterol | 49 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 red onion
- 1 handful mixed Fresh herbs (such as parsley, chives, basil)
- 480 grams canned cannellini beans
- 280 grams Tuna (in oil)
- 100 grams sun-dried sun-dried tomatoes
- ½ lemon (juice)
- 4 Tbsps white balsamic vinegar
- salt
- freshly ground peppers
- sugar
Preparation steps
1.
Peel the red onion and chop finely. Rinse the herbs, pat dry and chop finely. Drain the beans and the tuna, reserving about 3-4 tablespoons of the tuna oil.
2.
Cut the sun-dried tomatoes into thin strips. Whisk the lemon juice with the vinegar and tuna oil. Season with salt, pepper and sugar. Combine the beans, tuna, onion, herbs and sun-dried tomatoes, drizzle with the dressing and mix well.
3.
Refrigerate for at least 30 minutes before serving.
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