Tuna Profiteroles
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
418
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 418 cal. | (20 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.3 g | (4 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 6.7 μg | (11 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.4 mg | (45 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 38 μg | (13 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 9.9 μg | (22 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 234 mg | (6 %) | ||
| Calcium | 57 mg | (6 %) | ||
| Magnesium | 26 mg | (9 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 17.4 g | |||
| Uric acid | 60 mg | |||
| Cholesterol | 227 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- ⅔ cup butter
- 1 ¼ cups all-purpose flour
- 4 eggs
- For the tuna cream
- 5 ozs Tuna (in its own juice, drained, shredded)
- 2 Tbsps Pickle juice
- 3 Tbsps Crème fraiche
- 3 ozs gherkins (finely diced)
- 2 scallions (finely sliced)
Preparation
Kitchen utensils
1 Skillet, 1 Small skillet, 1 Bowl, 1 Cutting board, 1 Large knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Peeler, 1 Immersion blender, 1 Salad spinner, 1 Toothpick, 1 Citrus juicer, 1 Slotted spatula, 1 deep bowl, 1 Citrus juicer
Preparation steps
1.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a baking tray with grease-proof paper.
2.
Bring 250 ml water to the boil and stir in the butter and pinch of salt. Add the flour all at once and stir with a wooden spoon until the dough comes away from the bottom of the pan and a white coating forms on the bottom.
3.
Place the dough in a bowl and stir in the eggs, one-by-one. The dough is finished when it is shiny and falls heavily from the spoon.
4.
Fill the dough into a piping bag with a large star-shaped nozzle and pipe the dough onto the prepared baking tray - blobs about 4 cm wide x 2 cm high. Bake for 15-20 minutes, remove, leave to cool and the cut in half.
5.
Mix the tuna with the gehrkin water and creme fraiche. Stir in the gherkins and season with salt and ground black pepper.
6.
Fill the tuna cream into a piping bag with a large nozzle and pipe it on the profiterole halves. Add the spring onions and place the lids on top.
