Tuna Salad with Capers
Tuna Salad with Capers - Baked tomatoes with tuna and caper sauce
Healthy, because
Even smarter
Nutritional values
This exquisite starter is a healthier variation of the classic Italian dish Vitello Tonnato.
It's best to oven-dry your tomatos in one large batch, that way you can use them throughout the week.
(Percentage of daily recommendation)
| Calorie | 195 cal. | (9 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.4 mg | (45 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 9.2 μg | (20 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 706 mg | (18 %) | ||
| Calcium | 142 mg | (14 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 92 mg | |||
| Cholesterol | 26 mg |
Ingredients
- Ingredients
- 2 lbs Plum tomato
- 2 garlic cloves
- 1 sprig thyme
- 1 sprig rosemary
- 2 Tbsps olive oil
- salt
- peppers
- ½ lemon
- 10 ozs Canned tuna
- 5 ozs Yogurt (low-fat)
- 4 ozs Sour cream
- 1 oz Caper (drained)
- 1 stalk Celery
- 1 handful baby Lettuce
Kitchen utensils
Preparation steps
Rinse tomatoes, wipe dry and cut out stems. Cut tomatoes into quarters and scrape out seeds.
Peel the garlic and finely chop. Rinse thyme and rosemary, shake dry, pluck leaves, and finely chopped. Mix together garlic, thyme, rosemary, and 1 tablespoon olive oil. Season with salt and pepper. Place the tomatoes, cut side up, on a baking sheet fitted with a wire rack. Drizzle tomatoes with the olive-oil mixture. Bake tomatoes on the middle rack of a preheated oven at 225°F until shriveled and dried, 2-3 hours.
Remove tomatoes and let cool. (Tomatoes can be prepared a day ahead.)
Squeeze juice from lemon. Drain tuna and mix with the yogurt, sour cream, drained capers, olive oil and 1 tablespoon lemon juice. Season with salt and pepper.
Rinse celery, pat dry, remove any strings and thinly slice.
Rinse lettuces, spin dry and cut or tear into bite-sized pieces. Spread tomatoes on a plate, spoon tuna sauce over tomatoes and top with lettuces and celery. Serve immediately.
