Stuffed Tomatoes with Rice and Tuna
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(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
459
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 459 cal. | (22 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 10 μg | (17 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8.7 mg | (73 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 7.1 μg | (16 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 488 mg | (12 %) | ||
| Calcium | 145 mg | (15 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 5.7 g | |||
| Uric acid | 118 mg | |||
| Cholesterol | 33 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Slice the tops off the tomatoes. Carefully hollow the tomatoes out with a spoon. Invert onto a paper towel to drain.
2.
Toast the pine nuts in a dry skillet until golden and fragrant. Remove and set aside.
3.
Drain and flake the tuna.
4.
Halve the olives and remove pits.
5.
In a bowl, stir the rice with the pine nuts, pesto, tuna and olives. Season with salt and pepper to taste. Fill the tomatoes with the rice mixture and brush the outsides with oil. Sprinkle the Parmesan over top. Place in a greased baking dish and bake in a 200°C (approximately 390°F) oven for 15 minutes.
6.
Serve garnished with basil.
7.
If desired, serve with a fresh salad and baguette.
