Oven-Dried Tomatoes with Tuna-Caper Sauceand Baby Lettuces

Name: Oven-Dried Tomatoes with Tuna-Caper Sauce
Total time: 2 h 30 min
Yield: 4
Cuisine: Italian, Mediterranean
Ingredients: 2 pounds Plum tomatoes; 2 Garlic cloves; 1 sprig Thyme; 1 sprig Rosemary; 2 tablespoons Olive oil; Salt; Pepper; 0.5 Lemons; 10 ounces Canned tuna; 5 ounces Yogurt (low-fat); 4 ounces Sour cream; 1 ounce Caper (drained); 1 stalk Celery; 1 handful baby lettuce

Oven-Dried Tomatoes with Tuna-Caper Sauce - Oven-Dried Tomatoes with Tuna-Caper Sauce - Baked tomatoes with tuna and caper sauce — Oven-Dried Tomatoes with Tuna-Caper Sauce - Baked tomatoes with tuna and caper sauce

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Calories:	195 kcal
Difficulty:	easy
Preparation:	45 min
Ready in:	150 min

Low-sugar

Vitamin-rich

Mineral-rich

High-protien

Nutrition

1 serving contains (Percentage of daily recommendation)

Calories	195 kcal	(10%)
Protein	14 g	(28%)
Fat	10 g	(13%)
Carbohydrates	10 g	(4%)
Added Sugar	0 g	(0%)
Roughage	3 g	(10%)
Vitamin A	0.3 µg	(0%)
Vitamin D	1.2 µg	(24%)
Vitamin E	3 mg	(25%)
Vitamin B1	0.2 mg	(18%)
Vitamin B2	0.2 mg	(14%)
Niacin	5.4 mg	(34%)
Vitamin B6	0.3 mg	(21%)
Folate	63 µg	(32%)
Pantothenic Acid	1.1 mg	(18%)
Biotin	9.2 µg	(18%)
Vitamin B12	2.6 µg	(104%)
Vitamin C	34 mg	(43%)
Potassium	706 mg	(35%)
Calcium	142 mg	(18%)
Magnesium	49 mg	(13%)
Iron	1.7 mg	(12%)
Iodine	28 µg	(19%)
Zinc	0.9 mg	(9%)
Saturates	3 g
Uric Acid	92 g
Cholesterol	26 mg

Recipe development: EAT SMARTER

Ingredients

For servings

2 pounds	Plum tomato
2	Garlic clove
1 sprig	Thyme
1 sprig	Rosemary
2 tablespoons	Olive oil
	Salt
	Pepper
½	Lemons
10 ounces	Canned tuna
5 ounces	Yogurt (low-fat)
4 ounces	Sour cream
1 ounce	Caper (drained)
1 stalk	Celery
1 handful	baby lettuce

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Veal with tuna-caper sauce

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60 min.

Kitchen Utensils

1 Baking sheet, 1 Bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Mandoline, 1 Sieve, 1 Immersion blender, 1 deep bowl, 1 Salad spinner, 1 Oven rack, 1 Can opener

Directions

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1 Rinse tomatoes, wipe dry and cut out stems. Cut tomatoes into quarters and scrape out seeds.

2 Peel the garlic and finely chop. Rinse thyme and rosemary, shake dry, pluck leaves and finely chopped. Mix together garlic, thyme, rosemary and 1 tablespoon olive oil. Season with salt and pepper. Place the tomatoes, cut side up, on a baking sheet fitted with a wire rack. Drizzle tomatoes with the olive-oil mixture. Bake tomatoes on middle rack of preheated oven at 110°C (fan: 80°C, gas mark 1) (approximately 225°F) until shriveled and dried, 2-3 hours.

3 Remove tomatoes and let cool. (Tomatoes can be prepared a day ahead.)

4 Squeeze juice from lemon. Drain tuna and mix with the yogurt, sour cream, drained capers, olive oil and 1 tablespoon lemon juice. Season with salt and pepper.

5 Rinse celery, pat dry, remove any strings and thinly slice.

6 Rinse lettuces, spin dry and cut or tear into bite-sized pieces. Spread tomatoes on a plate, spoon tuna sauce over tomatoes and top with lettuces and celery. Serve immediately.

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