Potato and Tuna Salad with Green Beans
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 45 min.
Ready in
Calories:
486
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 486 cal. | (23 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 4.5 μg | (23 %) | ||
| Vitamin E | 7.7 mg | (64 %) | ||
| Vitamin K | 34.6 μg | (58 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 17.8 mg | (148 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 4.3 μg | (143 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 1,297 mg | (32 %) | ||
| Calcium | 112 mg | (11 %) | ||
| Magnesium | 114 mg | (38 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 59 μg | (30 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 5.4 g | |||
| Uric acid | 237 mg | |||
| Cholesterol | 70 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams small boiling potatoes
- salt
- 250 grams green Beans
- 125 milliliters Beef broth
- 4 Tbsps White vinegar
- 1 tsp hot Mustard
- 2 cans Tuna (packed in water)(each about 80 grams)
- 1 Tbsp Caper (jarred)
- 1 tsp scallions
- 1 Tbsp chopped parsley
- 4 Tbsps sunflower oil
- freshly ground peppers
Preparation steps
1.
Rinse the potatoes thoroughly and cook about 25 minutes in boiling salted water.
2.
Rinse the beans, wipe dry, trim the ends and cook the beans in boilinb water with a pinch of salt for 8-10 minutes. Rinse with cold water and drain well.
3.
Heat the broth in a saucepan and stir in the vinegar and the mustard. Remove from the heat.
4.
Drain the potatoes, let evaporate, and pour in half the broth. Carefully toss and let stand for about 30 minutes.
5.
Drain the tuna, flake and fold with the capers, herbs, beans and oil into the potatoes and season with salt and pepper. Let stand 20 more minutes and serve in bowls.
