Mixed Salad with Fried Tuna Strips
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,304 cal. | (62 %) | ||
| Protein | 62 g | (63 %) | ||
| Fat | 110 g | (95 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.3 g | (44 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 9.1 μg | (46 %) | ||
| Vitamin E | 18.4 mg | (153 %) | ||
| Vitamin K | 106.7 μg | (178 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 36.7 mg | (306 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 152 μg | (51 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 14.1 μg | (31 %) | ||
| Vitamin B₁₂ | 8.6 μg | (287 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 1,570 mg | (39 %) | ||
| Calcium | 786 mg | (79 %) | ||
| Magnesium | 403 mg | (134 %) | ||
| Iron | 11.8 mg | (79 %) | ||
| Iodine | 112 μg | (56 %) | ||
| Zinc | 6.8 mg | (85 %) | ||
| Saturated fatty acids | 19.5 g | |||
| Uric acid | 505 mg | |||
| Cholesterol | 140 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 2 Tuna steak (each 200 grams)
- 200 grams White pepper
- 100 grams Snow peas
- 4 scallions
- 0.333 Oak leaf lettuce
- ½ bunch Arugula
- 0.333 bunch Red basil
- 3 Tbsps lemon juice
- 4 Tbsps olive oil
- 1 lemon (organic, thinly sliced shell)
- salt
- freshly ground peppers
- 10 Tbsps Sesame seeds
- vegetable oil (for frying)
Preparation steps
Rinse asparagus, trim and cook in a pot of boiling salted water for 8 minutes. Rinse snow peas and cook in a pot of boiling salted water for 1-2 minutes. Rinse scallions, trim and cut into rings. Rinse oak leaf lettuce and arugula, spin dry and tear into bite size pieces. Mix lemon juice in a bowl with olive oil, salt and pepper. Finely grate lemon peel.
Roll tuna steaks in sesame seeds and gently press. Heat 3 tablespoons vegetable oil in a pan and fry steaks on each side for 1-4 minutes. Cut tuna steaks into thin slices (if desired). Rinse basil, shake dry and pluck leaves from the stems.
In a large bowl, mix lettuce, basil, asparagus, scallions, arugula, lemon zest and snow peas with oil and lemon sauce. Cover with tuna steaks. Serve on plates immediately and season to taste with salt and pepper.
