Tuna Kebabs with Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 594 cal. | (28 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 6.9 μg | (35 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 195.8 μg | (326 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 24.3 mg | (203 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 119 μg | (40 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 8.3 μg | (18 %) | ||
| Vitamin B₁₂ | 6.6 μg | (220 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 1,444 mg | (36 %) | ||
| Calcium | 207 mg | (21 %) | ||
| Magnesium | 153 mg | (51 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 89 μg | (45 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 12 g | |||
| Uric acid | 322 mg | |||
| Cholesterol | 126 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 500 grams small new potatoes
- salt
- 1 handful Dill
- 2 scallions
- 2 Tbsps olive oil
- 100 milliliters dry white wine
- 2 Tbsps grainy Mustard
- 150 grams Créme legére
- peppers
- 200 grams Spinach
- 1 tsp butter
- Nutmeg
- 600 grams Tuna steak (or swordfish)
Preparation steps
Rinse the potatoes and boil in salted water about 20 minutes until done.
Rinse the dill, pat dry with paper towels and put some leaves aside to garnish. Chop the rest. Rinse, trim and cut scallions into rings. Sweat briefly in 1 tablespoon of hot oil and deglaze with the wine. Stir in the mustard and pastry cream, mix in the drained potatoes with dill and season with salt and pepper.
Rinse the spinach leaves, trim and chop. Melt the butter in a saucepan and add the spinach while stirring. Season with salt and nutmeg.
For the fish skewers, rinse the tuna, pat dry with paper towels and chop. Place the fish cubes on 8 wooden skewers. Season with salt and pepper and saute until golden brown on all sides for about 5 minutes.
Arrange the skewers on plates and distribute the spinach on the skewers. Place the potatoes with the sauce alongside the skewers, garnish with dill and serve with cole slaw.
