Presure Cooker Tuna and Vegetable Stew
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
660
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 660 cal. | (31 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.7 g | (26 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 7.3 μg | (37 %) | ||
| Vitamin E | 10 mg | (83 %) | ||
| Vitamin K | 43.3 μg | (72 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 28.3 mg | (236 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 196 μg | (65 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 14.2 μg | (32 %) | ||
| Vitamin B₁₂ | 7.4 μg | (247 %) | ||
| Vitamin C | 287 mg | (302 %) | ||
| Potassium | 1,984 mg | (50 %) | ||
| Calcium | 151 mg | (15 %) | ||
| Magnesium | 171 mg | (57 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 92 μg | (46 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 8.4 g | |||
| Uric acid | 401 mg | |||
| Cholesterol | 141 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion (chopped)
- 1 clove garlic cloves (chopped)
- 4 Tbsps olive oil
- 2 Tbsps tomato puree
- 1 tsp paprika
- 1 ⅔ cups fish stock
- 1 cup Sieved Tomatoes
- 4 cups waxy potatoes (diced)
- 4 Bell pepper (red and green, diced)
- 2 Tomatoes (diced)
- 2 ⅔ cups fresh Tuna (chopped)
- 2 Tbsps mixed Fresh herbs (e. g. basil, oregano, thyme, chopped)
Preparation steps
1.
Fry the onion and garlic in a hot pressure cooker. Add the tomato purée and the paprika, fry for a few minutes, then add the fish stock and the sieved tomatoes.
2.
Add the potatoes, peppers and tomatoes and close the cooker. Heat until the first ring is visible. Maintain the temperature and cook for around 10 minutes.
3.
Ass soon as the pressure has been fully released, run the pot under cold water. Add the fish and return to the heat until cooked. Stir in the herbs and season to taste with salt, ground black pepper and paprika.
