Spaghetti with Tuna Balls
(Percentage of daily recommendation)
| Calorie | 892 cal. | (42 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 91 g | (61 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 8.4 g | (28 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 6.1 μg | (31 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 36.6 μg | (61 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 23.7 mg | (198 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 116 μg | (39 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 13.5 μg | (30 %) | ||
| Vitamin B₁₂ | 5.8 μg | (193 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 1,111 mg | (28 %) | ||
| Calcium | 278 mg | (28 %) | ||
| Magnesium | 155 mg | (52 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 79 μg | (40 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 9.9 g | |||
| Uric acid | 319 mg | |||
| Cholesterol | 177 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 500 grams Tuna steak
- 1 organic lemon (juiced and zested)
- 1 egg yolk
- 2 Tbsps freshly chopped Fresh herbs (thyme and rosemary)
- 80 grams breadcrumbs
- salt
- freshly ground peppers
- 6 Tomatoes
- 1 onion
- 1 garlic clove
- 3 Tbsps olive oil
- 100 milliliters Red wine
- 400 grams Spaghetti
- 1 pinch sugar
- 50 grams grated Parmesan
- 1 handful Arugula
Preparation steps
Rinse the tuna, pat dry and chop very finely. Mix the tuna in a bowl with a pinch of lemon zest, a dash of lemon juice, egg yolk and chopped herbs thoroughly. Add as much breadcrumbs to the to the tuna mixture so that it is becomes malleable. Season with salt and pepper and make small balls from the mixture. Roll the balls in the remaining breadcrumbs.
Scald the tomatoes, rinse in cold water, peel, quarter, cut out the core and dice the pulp. Peel the onion and garlic, and finely chop.
Heat 1 tablespoon olive oil in a pot and saute the onion and garlic in it until translucent. Pour the red wine and add the tomato. Simmer for about 10 minutes until creamy.
Cook the spaghetti in boiling salted water until al dente. Drain, rinse with cold water and drain.
Heat the remaining oil in a pan and fry the tuna balls in it until golden brown for 5-6 minutes.
Stir the lemon juice and sugar into the tomato sauce, and season with salt and pepper. Add the drained spaghetti.
Arrange the spaghetti with sauce on plates and place the fried tuna balls over it. Serve sprinkled with Parmesan and garnished with arugula.