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Lemons with Tuna Filling
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Preparation:
25 min.
Preparation
ready in 33 mins
Calories:
233
calories
Calories
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1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 233 cal. | (11 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.7 g | (6 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 7.2 μg | (12 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 2.5 μg | (6 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 336 mg | (8 %) | ||
| Calcium | 78 mg | (8 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 8.8 g | |||
| Uric acid | 89 mg | |||
| Cholesterol | 59 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
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Preparation steps
1.
Rinse and trim the beans and cut into 4 cm long pieces (approximately 1 1/2 inches). Boil in salted water for about 8 minutes until al dente. Drain, rinse and drain again.
2.
Rinse the lemons in hot water and pat dry. Halve each lemon and loosen the flesh from the lower halves. Peel some zest from the bottom of the lemons for the garnish and flatten out the shells for a better shape. Squeeze some juice from the pulp and then completely hollow out the shells.
Drain the tuna and break apart with a fork. Set 4 capers to one side. Chop the others along with the olives. Mix into the crème fraîche along with the tuna and season to taste with salt, pepper and lemon juice. Loosely fold in the beans and spoon the cream into the hollowed-out lemons.
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