Pasta Salad with Arugula and Tuna
(1 vote)
(1 vote)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
675
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 675 cal. | (32 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 74 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.8 μg | (14 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 56.9 μg | (95 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 13.7 mg | (114 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 3.1 μg | (7 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 593 mg | (15 %) | ||
| Calcium | 93 mg | (9 %) | ||
| Magnesium | 120 mg | (40 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 5.3 g | |||
| Uric acid | 180 mg | |||
| Cholesterol | 44 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Penne
- salt
- 40 grams Pine nuts
- 80 grams Arugula
- 250 grams Tuna (canned, in its own juice)
- 1 garlic clove
- 3 Tbsps white balsamic vinegar
- 1 Tbsp lemon juice
- 5 Tbsps olive oil
- 2 Tbsps scallions
Preparation steps
1.
Cook penne in boiling salted water until al dente, rinse and drain briefly.
2.
Toast pine nuts in a dry frying pan until fragrant. Let cool. Rinse the arugula, trim, drain well and pluck into small pieces. Drain the tuna and flake with a fork. Peel garlic and chop finely. Mix balsamic vinegar with the lemon juice and the oil and season with salt. Mix in chives and the remaining ingredients and serve arranged on plates.
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