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Sliced Tuna and Egg Platter
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Preparation:
35 min.
Preparation
Calories:
634
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 634 cal. | (30 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 8.9 μg | (45 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 78.4 μg | (131 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 28.5 mg | (238 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 196 μg | (65 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 30 μg | (67 %) | ||
| Vitamin B₁₂ | 7.9 μg | (263 %) | ||
| Vitamin C | 72 mg | (76 %) | ||
| Potassium | 1,809 mg | (45 %) | ||
| Calcium | 228 mg | (23 %) | ||
| Magnesium | 169 mg | (56 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 97 μg | (49 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 8.4 g | |||
| Uric acid | 388 mg | |||
| Cholesterol | 330 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
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Preparation steps
1.
Cook the potatoes in a large saucepan of salted, boiling water for 15 - 18 minutes until tender to the point of a knife.
2.
Meanwhile, cook the eggs in a saucepan of boiling water for 10 minutes. Drain and refresh in iced water.
3.
Drain the potatoes when ready and refresh in iced water. Drain and pat dry with kitchen paper, setting aside.
4.
Cook the green beans in a large saucepan of salted, boiling water for 2 minutes. Drain well and refresh in iced water as well. Drain and pat dry with kitchen paper.
5.
Arrange the potatoes, green beans, tuna, and red onion on a large serving platter. Peel and cut the eggs in half, placing them on top of the salad.
6.
Garnish with chives and a little salt and pepper before serving.
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