Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
for
2
Tuna Salad with Zucchini and Beans
25 min.
Time:
338
calories
Calories:
Health Score:
95 / 100
Ingredientsfor
- Ingredients
- 100 grams canned Kidney beans
- 100 milliliters Vegetable broth
- 1 tsp dried herbes de Provence
- 1 Zucchini
- 2 shallots
- 100 grams Arugula
- 150 grams fresh Tuna
- 1 tsp vegetable oil
- 4 Tbsps White vinegar
- 1 Tbsp olive oil
- salt
- freshly ground peppers
Preparation
1.
Rinse the zucchini and slice thinly. Peel and dice the shallot. Rinse the arugula and pat dry.
2.
Heat the vegetable oil in a large pan. Cut the tuna into bite-sized cubes and sauté in the hot oil for about 3-4 minutes, until golden brown. Rinse and drain the kidney beans. Combine the kidney beans, zucchini, shallot, arugula and tuna in a large bowl.
3.
Whisk together the vinegar, olive oil and herbs de Provence and season with salt and pepper. Drizzle the dressing over the salad and toss well to coat.
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 338 cal. | (16 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.3 g | (24 %) |