Sashimi Timbale

0
Average: 0 (0 votes)
(0 votes)
Sashimi Timbale
share Share
print
bookmark_border Copy URL
Health Score:
Health Score
9,2 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
258
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie258 kcal(12 %)
Protein47.53 g(49 %)
Fat2.34 g(2 %)
Carbohydrates8.79 g(6 %)
Sugar added0 g(0 %)
Roughage1.59 g(5 %)
Vitamin A688.62 mg(86,078 %)
Vitamin D3.52 μg(18 %)
Vitamin E1.8 mg(15 %)
Vitamin B₁0.23 mg(23 %)
Vitamin B₂0.3 mg(27 %)
Niacin41.58 mg(347 %)
Vitamin B₆1.63 mg(116 %)
Folate27.85 μg(9 %)
Pantothenic acid0.66 mg(11 %)
Biotin1.61 μg(4 %)
Vitamin B₁₂3.87 μg(129 %)
Vitamin C22.79 mg(24 %)
Potassium934.09 mg(23 %)
Calcium54.68 mg(5 %)
Magnesium74.5 mg(25 %)
Iron2 mg(13 %)
Iodine15.38 μg(8 %)
Zinc0.85 mg(11 %)
Saturated fatty acids0.75 g
Cholesterol115.61 mg
Author of this recipe:

Ingredients

for
4
Ingredients
1
medium egg
2 ⅔ cups
Tuna fillet (finely diced)
½
lemon (juiced)
vegetable oil (for greasing)
1 bunch
Chive (finely chopped)
3 cups
mixed-leaf salad
1
Plum tomato (cut into wedges)
1
carrot (shaved finely into ribbons using a vegetable peeler)
½
Cucumber (peeled and diced)
½
Salad onion (thinly sliced)
sprig
Chervil (for garnishing)
How healthy are the main ingredients?
lemoncarrot

Preparation steps

1.
Hard-boil an egg in a saucepan of boiling water for 8 minutes. Drain and refresh under cold running water. Peel and carefully remove the egg yolk from the white. Roughly chop and set to one side.
2.
Combine the diced tuna with the lemon juice and a little seasoning in a mixing bowl.
3.
Lightly grease the inside of an 8cm metal food ring with the oil. Place the ring in the centre of a serving bowl and spoon the tuna into the ring. Remove the ring and garnish the top with the chopped chives and egg yolk. Repeat the tartare mould on the other serving plates and garnish their tops with the chives and egg yolk.
4.
Garnish all the plates with the mixed leaf salad, tomato, carrot, cucumber, onion and a sprig of chervil before serving.
Tags