Potatoes Stuffed with Tuna Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 278 cal. | (13 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 26.6 μg | (44 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8 mg | (67 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 82 mg | (86 %) | ||
| Potassium | 670 mg | (17 %) | ||
| Calcium | 51 mg | (5 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 92 mg | |||
| Cholesterol | 135 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 4 medium-sized, new potatoes
- salt
- 2 eggs
- 1 red Bell pepper
- ½ handful Arugula
- 150 grams Tuna (canned, in its own juice)
- 1 Tbsp lemon juice
- 2 Tbsps white balsamic vinegar
- 3 Tbsps olive oil
- freshly ground peppers
Preparation steps
Rinse the potatoes and boil in salted water for about 30 minutes until done. Drain and let cool until lukewarm.
For the salad, hard boil the eggs for about 10 minutes in boiling water. Drain, peel and chop the hardboiled eggs. Rinse the red bell pepper, cut in half, remove seeds and ribs, and finely chop. Rinse, trim and shake dry the arugula. Drain the tuna well and tear apart into pieces. Mix all the prepared salad ingredients together.
For the dressing, mix the lemon juice with the white balsamic vinegar and olive oil, and season with salt and pepper.
Halve the cooked potatoes lengthwise and scoop out from middle, thereby leaving a 1 cm (approximately ½ inch) thick edges. Cut the scooped-out potato into pieces and mix with salad, and toss with the dressing. Season the salad, fill into the potatoes and serve.
