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Pasta with Fried Tuna
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Preparation:
30 min.
Preparation
Calories:
591
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 591 cal. | (28 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 74 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.4 g | (25 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.8 μg | (14 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 52.9 μg | (88 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 14.4 mg | (120 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 179 μg | (60 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 4.6 μg | (10 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 748 mg | (19 %) | ||
| Calcium | 86 mg | (9 %) | ||
| Magnesium | 119 mg | (40 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 41 μg | (21 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 208 mg | |||
| Cholesterol | 44 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 400 grams Spaghettini
- 250 grams fresh Tuna (alternatively, use frozen)
- 2 lemons (including lemon juice to taste)
- 1 Tbsp grated Lemon peel
- 500 grams green Asparagus
- olive oil (cold pressed)
- salt
- peppers
- ½ lemon (the juice)
- fresh mint
Preparation steps
1.
Cut the tuna into bite-size pieces, sprinkle with salt and a little lemon juice. Rinse asparagus and remove the woody ends. Cut the remaining asparagus in half. Place in boiling salted water for about 8 minutes. Blanch, then drain.
2.
Heat 3 tablespoons of olive oil in a pan and saute the tuna over high heat on all sides. Cook the spaghetti until al dente and drain. Mix the spaghetti with 5 tablespoons oil, lemon zest, lemon juice, and season with pepper. Mix in tuna and asparagus, arrange on plates, garnish with mint leaves and lemon and serve immediately.
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