Olive, Potato, and Tuna Salad

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Olive, Potato, and Tuna Salad
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Health Score:
Health Score
7,5 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
434
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie434 kcal(21 %)
Protein19.67 g(20 %)
Fat17.84 g(15 %)
Carbohydrates60.52 g(40 %)
Sugar added0 g(0 %)
Roughage8.08 g(27 %)
Vitamin A28.27 mg(3,534 %)
Vitamin D0.71 μg(4 %)
Vitamin E1.1 mg(9 %)
Vitamin B₁0.33 mg(33 %)
Vitamin B₂0.13 mg(12 %)
Niacin13.31 mg(111 %)
Vitamin B₆0.91 mg(65 %)
Folate60.2 μg(20 %)
Pantothenic acid0.21 mg(4 %)
Biotin1.31 μg(3 %)
Vitamin B₁₂0.83 μg(28 %)
Vitamin C81.26 mg(86 %)
Potassium1,762.62 mg(44 %)
Calcium71.99 mg(7 %)
Magnesium75.32 mg(25 %)
Iron2.94 mg(20 %)
Iodine1.05 μg(1 %)
Zinc0.92 mg(12 %)
Saturated fatty acids2.43 g
Cholesterol16.66 mg
Author of this recipe:
How healthy are the main ingredients?
garlicTuna

Ingredients

for
4
Ingredients
8 cups
0.333 cup
0.333 cup
1
1
red pepper
cup
vegetable stock (from a jar)
2 teaspoons
2 tablespoons
4 tablespoons
2 cloves
1 tablespoon
1 tin
Tuna (in its own juice)
Flatbread (to serve)

Preparation steps

1.
Wash the potatoes and cook in salted water for 25-30 minutes. Drain and leave to steam dry. Halve the olives. Peel, halve and slice the onions. Halve, core and wash the red pepper and cut into bite-sized pieces. Peel and slice the potatoes and mix with the vegetables. Heat the vegetable stock and pour over the mixed vegetables.
2.
For the dressing, mix the mustard, vinegar and oil. Peel the garlic and press into the dressing. Chop the capers and add to the dressing. Season with salt and pepper. Pour the dressing over the salad, mix carefully and leave to stand for 30 minutes. Drain the tuna, flake with a fork and mix into the salad. Serve with flatbread and garnish with olive sprigs if you wish.