Tuna Vegetable Sandwich
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
325
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 325 cal. | (15 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 13 μg | (22 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.8 mg | (65 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 89 μg | (30 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 4.2 μg | (9 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 71 mg | (75 %) | ||
| Potassium | 478 mg | (12 %) | ||
| Calcium | 93 mg | (9 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 81 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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.
