Tuna Vegetable Sandwich

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Tuna Vegetable Sandwich
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Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
325
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie325 cal.(15 %)
Protein16 g(16 %)
Fat8 g(7 %)
Carbohydrates46 g(31 %)
Sugar added0 g(0 %)
Roughage5.3 g(18 %)
Vitamin A0.3 mg(38 %)
Vitamin D1.7 μg(9 %)
Vitamin E3.2 mg(27 %)
Vitamin K13 μg(22 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin7.8 mg(65 %)
Vitamin B₆0.4 mg(29 %)
Folate89 μg(30 %)
Pantothenic acid0.6 mg(10 %)
Biotin4.2 μg(9 %)
Vitamin B₁₂1.3 μg(43 %)
Vitamin C71 mg(75 %)
Potassium478 mg(12 %)
Calcium93 mg(9 %)
Magnesium51 mg(17 %)
Iron2.2 mg(15 %)
Iodine23 μg(12 %)
Zinc0.9 mg(11 %)
Saturated fatty acids1.9 g
Uric acid81 mg
Cholesterol21 mg
Complete sugar6 g

Ingredients

for
4
Ingredients
1 Red Bell pepper
2 Tomatoes
2 scallions
1 stalk Celery
50 grams black Olives (pitted)
1 Tbsp Caper
2 Anchovy fillet
120 grams Tuna canned (in oil)
2 Tbsps freshly cut Basil
salt
1 tsp lemon juice
freshly ground peppers
1 Baguette
How healthy are the main ingredients?
TunaCeleryOliveBasilTomatosalt

Preparation steps

1.

Rinse the peppers, cut in half, remove seeds and ribs and cut into strips. Rinse the tomatoes, cut into quarters, remove the cores and seeds and also cut into strips. Trim and rinse the scallions and cut into rings. Trim and rinse the celery and cut into thin slices. Drain the olives and chop. Drain the capers and anchovies and pat dry. Place all of the prepared ingredients with the tuna (including oil) and basil in a bowl and mix well. Season with salt, lemon juice and pepper.

2.

Cut the baguette lengthwise and remove the center of the baguette leaving a crust about 2 cm (approximately 3/4 inch) thick. Fill with the tuna salad, wrap in plastic wrap and refrigerate until ready to serve. To serve, unwrap and cut into pieces.

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