Tuna and Bell Pepper Salad
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
322
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 322 cal. | (15 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.9 g | (23 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 3.4 μg | (17 %) | ||
| Vitamin E | 9.9 mg | (83 %) | ||
| Vitamin K | 54.6 μg | (91 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 12.2 mg | (102 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 189 μg | (63 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 11 μg | (24 %) | ||
| Vitamin B₁₂ | 3.2 μg | (107 %) | ||
| Vitamin C | 358 mg | (377 %) | ||
| Potassium | 902 mg | (23 %) | ||
| Calcium | 93 mg | (9 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 42 μg | (21 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 181 mg | |||
| Cholesterol | 53 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 small red Bell pepper
- 2 little yellow Bell pepper
- 2 little green Bell pepper
- 1 stalk Celery
- 1 onion
- 2 garlic cloves
- 3 Tbsps olive oil
- 100 milliliters Vegetable broth
- 3 Tbsps White vinegar
- 2 sm cans Tuna (wild-caught)
- 50 grams black Olives
- salt
- freshly ground peppers
- 2 Tbsps parsley (finely chopped)
Preparation steps
1.
Rinse bell peppers, trim, cut in half, remove seeds and remove all white ribs. Cut lengthwise into strips.
2.
Rinse celery, trim and cut crosswise into slices.
3.
Pit olives and chop coarsely.
4.
Drain tuna and shred.
5.
Peel onion and garlic and dice into small cubes, then add to a large pan with oil and sauté until translucent. Add bell peppers and celery slices, stir and sauté briefly. Pour in the broth and vinegar, season with salt and pepper, cover and simmer about 8 minutes.
6.
Before serving, let cool slightly, then mix in the tuna, olive pieces and the parsley.
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