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Tuna pasta with cherry tomatoes and fennel seeds
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Preparation:
25 min.
Preparation
ready in 40 mins
Calories:
565
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 565 cal. | (27 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 73 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.8 μg | (14 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 12.7 μg | (21 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 13.1 mg | (109 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 5.2 μg | (12 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 642 mg | (16 %) | ||
| Calcium | 59 mg | (6 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 35 μg | (18 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 181 mg | |||
| Cholesterol | 44 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
- Ingredients
- 400 grams Linguine
- salt
- 250 grams Tuna (Canned, in water)
- 300 grams Cherry tomatoes
- 2 sprigs parsley
- 1 garlic clove
- 2 Tbsps olive oil
- 1 tsp wild fennel seeds
- 100 milliliters dry white wine
- freshly ground peppers
Preparation steps
1.
Cook the linguine in boiling salted water until al dente. Drain the tuna well and flake with a fork. Rinse and halve the tomatoes. Rinse the parsley, drain well and coarsely chop the leaves. Peel the garlic, chop finely and sauté in a pan with oil until translucent.
2.
Add tuna, tomatoes and fennel seeds. Pour in the wine and toss well. Drain the pasta, mix with the parsley and tuna mixture and season with salt and pepper. Arrange on warmed plates and serve.
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