Pasta with Tuna Sauce
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Calories:
747
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 747 cal. | (36 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 93 g | (62 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.7 g | (29 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 3.4 μg | (17 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 19 μg | (32 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 16.2 mg | (135 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 99 μg | (33 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 5.1 μg | (11 %) | ||
| Vitamin B₁₂ | 3.2 μg | (107 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 959 mg | (24 %) | ||
| Calcium | 117 mg | (12 %) | ||
| Magnesium | 128 mg | (43 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 44 μg | (22 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 6.7 g | |||
| Uric acid | 221 mg | |||
| Cholesterol | 63 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 1 garlic clove
- 1 Fennel
- 2 Tbsps olive oil
- 120 milliliters dry white wine
- 300 grams Tuna steak
- salt
- freshly ground peppers
- 500 grams Fusilli
- 2 Tomatoes
- 50 grams black Olives (pitted)
- 2 Tbsps freshly chopped parsley
- 50 grams Crème fraiche
Preparation steps
1.
Peel onion and garlic and finely dice both. Rinse, trim and chop the fennel. Cook together in a hot pan in oil until translucent, 2-3 minutes. Deglaze with the wine. Rinse the tuna, pat dry and chop. Put tuna into the sauce, season with salt and pepper and cook until fish is easily flaked with a fork, about 5 minutes.
2.
Cook the pasta in boiling salted water until al dente.
3.
Rinse tomatoes, cut into quarters, remove seeds and dice. Drain the olives and cut into strips. Mix together the tomatoes, parsley and crème fraîche. Mix with the tuna sauce and season with salt and pepper. Fold in the drained pasta and serve.
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