Nicoise Salad with Tuna
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 34 min.
Ready in
Calories:
550
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 550 cal. | (26 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 8 μg | (40 %) | ||
| Vitamin E | 6.4 mg | (53 %) | ||
| Vitamin K | 109 μg | (182 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 19.2 mg | (160 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 153 μg | (51 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 24.5 μg | (54 %) | ||
| Vitamin B₁₂ | 5.4 μg | (180 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 1,086 mg | (27 %) | ||
| Calcium | 179 mg | (18 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 65 μg | (33 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 8.9 g | |||
| Uric acid | 251 mg | |||
| Cholesterol | 289 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the salad
- 200 grams Green beans
- salt
- 250 grams Cherry tomatoes
- 4 hard-boiled eggs
- 4 shallots
- ½ Cucumber
- 1 head Oak leaf lettuce
- 1 handful Basil
- 12 Anchovy fillet
- 100 grams black Olives
- 4 Tbsps Red wine vinegar
- 4 Tbsps olive oil
- freshly grated peppers
- 1 pinch sugar
Preparation steps
1.
For the salad: rinse green beans and blanch in boiling salted water for 6-8 minutes or until al dente. Drain and rinse in cold water, drain well. Rinse cherry tomatoes and halve. Peel eggs and cut into quarters. Peel shallots and cut into rings, rinse cucumber and dice.
2.
Rinse and spin dry lettuce. Rinse basil, shake dry and tear into smaller pieces. Mix all prepared salad ingredients in a bowl. Add anchovies and olives. Whisk vinegar with oil, season with salt, pepper and sugar, drizzle over salad and toss gently.
3.
Rinse and pat dry tuna, season on both sides with salt and pepper. Heat olive oil in a large frying pan and cook tuna for about 30 seconds per side. Slice and arrange on top of salad. Serve.
