Tuna and Corn Pancakes with Tomato Salad

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Tuna and Corn Pancakes with Tomato Salad
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Health Score:
8,2 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
330
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie330 kcal(16 %)
Protein23.6 g(24 %)
Fat18.7 g(16 %)
Carbohydrates19.47 g(13 %)
Sugar added0 g(0 %)
Roughage2.94 g(10 %)
Vitamin A102.58 mg(12,823 %)
Vitamin D1.42 μg(7 %)
Vitamin E1.74 mg(15 %)
Vitamin B₁0.24 mg(24 %)
Vitamin B₂0.16 mg(15 %)
Niacin21.09 mg(176 %)
Vitamin B₆0.88 mg(63 %)
Folate44.17 μg(15 %)
Pantothenic acid0.71 mg(12 %)
Biotin4.81 μg(11 %)
Vitamin B₁₂1.67 μg(56 %)
Vitamin C18.3 mg(19 %)
Potassium775.99 mg(19 %)
Calcium28.41 mg(3 %)
Magnesium62.27 mg(21 %)
Iron1.39 mg(9 %)
Iodine0.75 μg(0 %)
Zinc0.76 mg(10 %)
Saturated fatty acids2.66 g
Cholesterol33.31 mg

Ingredients

for
4
For the salad
350 grams Cherry tomatoes
1 small red onion
½ bunch Basil
3 tablespoons olive oil
1 ½ tablespoons white balsamic vinegar
Ingredients
2 cans Corn (á 212 ml)
2 cans Tuna (in its own juice, each around 185 g)
1 tablespoon cornstarch
1 tablespoon Pastry flour
salt
freshly ground peppers
2 tablespoons vegetable oil
How healthy are the main ingredients?
CornTunaolive oilBasilonionsalt

Preparation steps

1.

Preheat the oven to 80°C (approximately 175°F). The corn and tuna drain well. In a bowl, mash half of the corn with the tuna. Stir in the remaining corn, the cornstarch and the flour and season with salt and pepper. Heat the oil in a skillet and working in batches, drop tablespoonfuls of the batter into the pan.

2.

Flatten with a spatula. Saute until golden brown, about 2 minutes. Flip the pancake over and saute until the underside is golden brown, about 2 minutes. Keep the finished pancakes in the oven to keep warm while you prepare the remaining pancakes. For the salad: Meanwhile, rinse the tomatoes and cut in eighths. Peel the onion, cut into small cubes and mix with the tomatoes.

3.

Rinse the basil, shake dry, pluck off the leaves and finely chop half. In a bowl, whisk together the oil and the vinegar, add the tomatoes and season with salt and pepper. Divide the pancakes among plates and serve with the tomato salad. Garnish with basil leaves.