Tuna Niçoise
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
450
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 450 cal. | (21 %) | ||
| Protein | 27.23 g | (28 %) | ||
| Fat | 26.27 g | (23 %) | ||
| Carbohydrates | 30.37 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.18 g | (14 %) |
more nutritional values
| Vitamin A | 261.69 mg | (32,711 %) | ||
| Vitamin D | 1.59 μg | (8 %) | ||
| Vitamin E | 3.38 mg | (28 %) | ||
| Vitamin B₁ | 0.18 mg | (18 %) | ||
| Vitamin B₂ | 0.29 mg | (26 %) | ||
| Niacin | 17.68 mg | (147 %) | ||
| Vitamin B₆ | 0.64 mg | (46 %) | ||
| Folate | 52.16 μg | (17 %) | ||
| Pantothenic acid | 0.47 mg | (8 %) | ||
| Biotin | 4.92 μg | (11 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 42.19 mg | (44 %) | ||
| Potassium | 985.87 mg | (25 %) | ||
| Calcium | 121.39 mg | (12 %) | ||
| Magnesium | 55.98 mg | (19 %) | ||
| Iron | 4.31 mg | (29 %) | ||
| Iodine | 26.4 μg | (13 %) | ||
| Zinc | 1.18 mg | (15 %) | ||
| Saturated fatty acids | 3.97 g | |||
| Cholesterol | 114.92 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 small head Lettuce
- 250 grams green Beans
- salt
- 4 Tomatoes
- 2 hard-boiled eggs
- 300 grams small, young boiled potatoes
- 1 can Tuna
- 1 sm jar Anchovy (in oil)
- 50 grams black Olives
- For the vinaigrette
- 2 garlic cloves (peeled and minced)
- 1 lemon (juiced)
- salt (and pepper)
- 6 Tbsps olive oil
Preparation steps
1.
For the salad: Rinse the beans, trim, cut in half crosswise and cook in boiling salted water for about 8 minutes. Shock in ice water and drain. Rinse the tomatoes, pat dry and cut into 8 pieces each. Rinse the lettuce, spin dry and cut into bite-sized pieces. Peel the eggs and into 8 pieces each. Halve or quarter the potatoes. Combine all of the prepared salad ingredients, except the eggs and olives, in a large serving bowl.
2.
For the vinaigrette: Sweat the garlic in 2 tablespoons olive oil then let cool. Whisk in the remaining ingredients, add to the salad and toss to combine. Divide between serving plates.
3.
Drain the tuna and flake into pieces. Distribute over the salad along with the anchovies, eggs and olives.
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