Tuna and Avocado Salad
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 17 min.
Ready in
Calories:
594
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 594 cal. | (28 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7.7 g | (26 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 5.7 μg | (29 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin K | 30.3 μg | (51 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 19.2 mg | (160 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 4.6 μg | (10 %) | ||
| Vitamin B₁₂ | 5.4 μg | (180 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 1,510 mg | (38 %) | ||
| Calcium | 116 mg | (12 %) | ||
| Magnesium | 113 mg | (38 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 68 μg | (34 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 10.9 g | |||
| Uric acid | 236 mg | |||
| Cholesterol | 88 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 scallions
- 250 grams Cherry tomatoes
- 3 Avocados
- 1 bunch Cress (chopped)
- 2 Tbsps lemon juice
- 2 Tbsps white balsamic vinegar
- 4 Tbsps olive oil
- 1 pinch sugar
- salt
- peppers
- 500 grams Tuna steak
Preparation steps
1.
Rinse and thinly slice the scallions. Rinse the tomatoes and cut into quarters. Halve the avocados lengthwise and remove pits. Cut into slices. Divide the scallions, tomatoes, avocados and watercress between serving plates.
2.
In a bowl, blend the lemon juice with the vinegar, 4 tablespoons of oil and sugar. Season with salt and pepper to taste. Drizzle the dressing over the salads.
3.
Rinse the tuna and pat dry. Cut into 12 pieces. Season with salt and pepper. Heat the remaining oil in a skillet and sear the tuna on both sides until golden on the outside, but still rare in the middle. If desired, cook more or less depending on taste. Serve the tuna on top of the salad.
