Potato Salad with Arugula and Tuna

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Potato Salad with Arugula and Tuna
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Health Score:
9,1 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
249
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie249 kcal(12 %)
Protein17.32 g(18 %)
Fat4.19 g(4 %)
Carbohydrates36.86 g(25 %)
Sugar added1.05 g(4 %)
Roughage5.71 g(19 %)
Vitamin A1,589.64 mg(198,705 %)
Vitamin D1.19 μg(6 %)
Vitamin E0.73 mg(6 %)
Vitamin B₁0.21 mg(21 %)
Vitamin B₂0.19 mg(17 %)
Niacin12.14 mg(101 %)
Vitamin B₆0.78 mg(56 %)
Folate65.14 μg(22 %)
Pantothenic acid1.37 mg(23 %)
Biotin4.81 μg(11 %)
Vitamin B₁₂0.88 μg(29 %)
Vitamin C24.07 mg(25 %)
Potassium1,082.54 mg(27 %)
Calcium171.33 mg(17 %)
Magnesium74.76 mg(25 %)
Iron1.82 mg(12 %)
Iodine1.5 μg(1 %)
Zinc0.95 mg(12 %)
Saturated fatty acids0.66 g
Cholesterol18.73 mg

Ingredients

for
4
Ingredients
400 grams
1
1 tablespoon
1 pinch
1
2
red Onions
20 grams
150 grams
2 tablespoons
150 grams
1 stalk
80 grams
150 grams
Tuna (canned, in water)

Preparation steps

1.

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. 

2.

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.

3.

Rinse and halve cherry tomatoes. Rinse celery and chop. Rinse arugula and spin dry. Drain tuna and separate with a fork.

4.

Combine all prepared salad ingredients, place into bowls and drizzle with yogurt dressing. Serve.