Tuna Salad With Herb Cream Sauce
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(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
640
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 640 cal. | (30 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 55 g | (47 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 6.9 μg | (35 %) | ||
| Vitamin E | 6.5 mg | (54 %) | ||
| Vitamin K | 26 μg | (43 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 16.5 mg | (138 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 117 μg | (39 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 24.3 μg | (54 %) | ||
| Vitamin B₁₂ | 5.8 μg | (193 %) | ||
| Vitamin C | 77 mg | (81 %) | ||
| Potassium | 787 mg | (20 %) | ||
| Calcium | 130 mg | (13 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 59 μg | (30 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 23 g | |||
| Uric acid | 197 mg | |||
| Cholesterol | 383 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the salad
- 4 hard-boiled eggs
- 4 Tomatoes
- 1 yellow Bell pepper
- 2 cans Tuna (drained) (150 grams each) (approximately 5 ounces)
- salt (and pepper)
- For the herb cream sauce
- 100 grams Mayonnaise
- 150 grams Whipped cream
- 2 Tbsps Whipped cream
- salt
- freshly ground peppers
- 1 Tbsp lemon juice
- 3 Tbsps chopped mixed Fresh herbs (such as parsley, dill and chives)
- Tabasco sauce
- To serve
- 1 Tbsp small Caper
Preparation steps
1.
Peel the eggs and cut into quarters.
2.
Rinse the tomatoes and peppers. Cut each tomato into 8 pieces. Cut the peppers into quarters, remove the seeds and pith and cut crosswise into thin strips.
3.
For the herb cream sauce: Whisk the sour cream, mayonnaise, cream and lemon juice together until smooth, season with salt and pepper, add the herbs and then season with hot pepper sauce.
4.
Drain the tuna and flake with a fork. Mix with the peppers, tomatoes and herb cream sauce and season with salt and pepper. Arrange on serving plates, top with hard-boiled eggs and garnish with capers.
