Nice Style Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 529 cal. | (25 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 37.4 g | (125 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 5.3 μg | (27 %) | ||
| Vitamin E | 6.2 mg | (52 %) | ||
| Vitamin K | 67.9 μg | (113 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 20.9 mg | (174 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 346 μg | (115 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 31.2 μg | (69 %) | ||
| Vitamin B₁₂ | 4.8 μg | (160 %) | ||
| Vitamin C | 96 mg | (101 %) | ||
| Potassium | 2,318 mg | (58 %) | ||
| Calcium | 294 mg | (29 %) | ||
| Magnesium | 173 mg | (58 %) | ||
| Iron | 7.5 mg | (50 %) | ||
| Iodine | 72 μg | (36 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 7.4 g | |||
| Uric acid | 456 mg | |||
| Cholesterol | 179 mg | |||
| Complete sugar | 18 g |
Ingredients
- Ingredients
- 3 Beefsteak tomato
- 4 Artichoke
- salt
- freshly ground peppers
- 4 scallions
- 4 Radish
- 1 Cucumber
- 2 Tbsps freshly chopped parsley
- 400 grams Tuna steak
- 2 Tbsps freshly chopped parsley
- 6 Tbsps olive oil
- 3 Tbsps lemon juice
- 2 hardboiled eggs
Preparation steps
Rinse one tomato, remove stalk and cut into thin slices. Blanch, peel, quarter, core and finely dice remaining two tomatoes. Rinse artichokes and cut lengthwise into thin slices. Fry artichoke slices in 1 tablespoon hot oil for 1-2 minutes on each side until golden brown. Remove from heat, add salt and pepper and set aside. Rinse scallions and cut into rings. Rinse radishes and cut into small pieces. Peel cucumber, cut in half lengthwise, remove seeds and finely chop.
Rinse tuna, pat dry, cut into four slices and season with salt and pepper. Fry in 2 tablespoons hot oil for 2-3 minutes on each side until golden brown. Remove tuna from heat, allow to cool a little, pick apart and add half tuna to bowl. Mix with chopped vegetables, parsley, remaining oil and lemon juice and season with salt and pepper.
Arrange tomato slices on plate, use ring to place salad on top and add remaining tuna to salad. Peel eggs, cut into slices, use to garnish salad and serve.
