Tuna and Corn Pancakes with Tomato Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 492 cal. | (23 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 4.5 μg | (23 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 14.1 μg | (24 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 15.9 mg | (133 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 4.3 μg | (143 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 848 mg | (21 %) | ||
| Calcium | 69 mg | (7 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 56 μg | (28 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 6.1 g | |||
| Uric acid | 269 mg | |||
| Cholesterol | 70 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the salad
- 350 grams Cherry tomatoes
- 1 small red onion
- ½ bunch Basil
- 3 Tbsps olive oil
- 1 ½ Tbsps white balsamic vinegar
- Ingredients
- 2 cans Corn (á 212 ml)
- 2 cans Tuna (in its own juice, each around 185 g)
- 1 Tbsp cornstarch
- 1 Tbsp Pastry flour
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
Preparation steps
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.
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.
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.
