Potato Salad with Arugula and Tuna
Nutritional values
(Percentage of daily recommendation)
| Calorie | 286 cal. | (14 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.1 g | (20 %) |
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 92.8 μg | (155 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.6 mg | (63 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 10 μg | (22 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 70 mg | (74 %) | ||
| Potassium | 1,036 mg | (26 %) | ||
| Calcium | 160 mg | (16 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 119 mg | |||
| Cholesterol | 30 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 400 grams Sweet potato
- 1 small Pepperoncini
- 1 Tbsp olive oil
- salt
- 1 pinch sugar
- 1 Cucumber
- 2 red onions
- 20 grams Chives
- 150 grams Yogurt (0.1% fat)
- 2 Tbsps lemon juice
- peppers
- 150 grams Cherry tomatoes
- 1 stalk Celery
- 80 grams Arugula
- 150 grams Tuna (canned, in water)
Preparation steps
Peel and dice sweet potatoes. Rinse pepper, halve and remove seeds and ribs, chop. Heat olive oil in a nonstick pan, sauté pepper and sweet potatoes for 3-4 minutes, stirring. Season with salt and sugar and add 100 ml (approximately 1/2 cup) of water. Cover and simmer for about 10 minutes. Remove lid and cook for 5-6 minutes more or until all liquid has evaporated.
Rinse and dry cucumber, halve lengthwise and scrape out seeds. Cut crosswise into finger-sized pieces. Peel red onion, halve and cut into thin slices. Rinse and dry chives, and cut into small rings. Combine chives with yogurt and lemon juice, season with salt and pepper.
Rinse and halve cherry tomatoes. Rinse celery and chop. Rinse arugula and spin dry. Drain tuna and separate with a fork.
Combine all prepared salad ingredients, place into bowls and drizzle with yogurt dressing. Serve.
