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Tomatoes Stuffed with Tuna and Capers
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Preparation:
25 min.
Preparation
ready in 40 mins
Calories:
239
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 239 cal. | (11 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 2.3 g | (8 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 30.2 μg | (50 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 534 mg | (13 %) | ||
| Calcium | 36 mg | (4 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 86 mg | |||
| Cholesterol | 26 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
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Preparation steps
1.
Preheat the oven to 220 ° C top heat.
2.
Rinse tomatoes, halve horizontally and scoop out pulp. Arrange tomato shells on lined with parchment paper baking sheet and drizzle with 3 tablespoons olive oil. Season with salt and pepper and dust with a little powdered sugar. Bake in preheated oven at 220°C (approximately 425°F) for about 15 minutes or until skin slightly wrinkles.
3.
Drain tuna and mix with capers, remaining oil, half of scooped tomato pulp and parsley. Season with salt and pepper.
4.
Stuff tomatoes with tuna mixture.
5.
If desired, serve with garlic baguette.
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