Spaghetti with Tuna and Capers
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
629
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 629 cal. | (30 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 76 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.1 g | (24 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 3 μg | (15 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 6.4 μg | (11 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 12.5 mg | (104 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 77 μg | (26 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 8.1 μg | (18 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 719 mg | (18 %) | ||
| Calcium | 100 mg | (10 %) | ||
| Magnesium | 105 mg | (35 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 9.8 g | |||
| Uric acid | 170 mg | |||
| Cholesterol | 67 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 400 grams Spaghetti
- 400 grams Tomatoes
- 2 onions
- 1 Tbsp vegetable oil
- 150 grams Whipped cream
- 1 can Tuna (in oil)
- 2 Anchovy fillet
- lemon juice
- 1 tsp Mustard
- salt
- freshly ground peppers
- 250 milliliters Vegetable broth
- 50 grams Caper
Preparation steps
1.
Blanch tomatoes, peel, seed and dice finely.
2.
Drain tuna; put a few pieces aside.
3.
Peel the onions, chop and sauté in a pan in oil until translucent. Stir in cream and half of the tuna. Add anchovies, lemon juice and mustard and puree with an immersion blender. Season with salt and pepper. Gradually blend in the broth.
4.
Heat sauce and season to taste.
5.
In the meantime, cook the spaghetti in boiling salted water until al dente and drain.
6.
Shred the remaining tuna and fold into sauce with the capers and tomato cubes. Serve sauce with the spaghetti.
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