Southern French-style Salad
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
298
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 298 cal. | (14 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 3.4 μg | (17 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 29.9 μg | (50 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 11 mg | (92 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 35 μg | (12 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 1.3 μg | (3 %) | ||
| Vitamin B₁₂ | 3.2 μg | (107 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 471 mg | (12 %) | ||
| Calcium | 78 mg | (8 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 40 μg | (20 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 152 mg | |||
| Cholesterol | 53 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 ¼ cups canned Tuna steak
- ¼ cup olive oil
- salt
- peppers
- 2 cups Arugula
- 1 red pepper (seeded and chopped)
- Chervil (to garnish)
- 1 cup Charlotte potatoes
- ½ cup pitted black olives
Preparation steps
1.
Boil the potatoes in salted water for 15-20 minutes or until tender and just cooked. Drain and allow to steam.
2.
Meanwhile, brush the tuna fillet with olive oil.
3.
Season well and heat a large frying pan over a medium-high heat.
4.
Pan-fry the tuna for 5-6 minutes on both sides so that the tuna is well done.
5.
Arrange the rocket leaves and red pepper in serving bowls. Cut the tuna into chunks once cooked and slice the potatoes in half.
6.
Arrange the tuna chunks, potato and black olives on top of the salad and garnish with chervil sprigs before serving.
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