Tuna-Penne Salad with Tomatoes
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 25 min.
Preparation
Calories:
669
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 669 cal. | (32 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 79 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9 g | (30 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 35.3 μg | (59 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 11.7 mg | (98 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 125 μg | (42 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 7.5 μg | (17 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 678 mg | (17 %) | ||
| Calcium | 64 mg | (6 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 182 mg | |||
| Cholesterol | 26 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 400 grams Penne
- 1 shallot
- 4 Tbsps White vinegar
- 8 Tbsps olive oil
- salt
- freshly ground peppers
- 150 grams Tuna (canned, wild-caught)
- 4 Tomatoes
- 200 grams Frozen pea
- fresh oregano
- Tabasco sauce
Preparation steps
1.
Cook the penne in plenty of salted water until al dente. Drain, rinse in cold water and drain again.
2.
Mix vinegar with oil, season with salt, pepper and a few drops of hot-pepper sauce. Stir in finely chopped shallot.
3.
Drain tuna and shred.
4.
Rinse the tomatoes, remove stems and cut into wedges.
5.
Blanch peas in boiling salted water for 4 minutes. Drain and rinse in cold water.
6.
Combine penne with tuna, tomatoes and peas in a bowl. Mix gently with the dressing. Set aside 1 hour to marinade.
7.
Serve garnished with fresh oregano.
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