Tuna with Peppers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 160 cal. | (8 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.3 μg | (12 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 26.1 μg | (44 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 7.5 mg | (63 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 3.8 μg | (8 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 123 mg | (129 %) | ||
| Potassium | 394 mg | (10 %) | ||
| Calcium | 37 mg | (4 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 102 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 1 large, red Bell pepper
- 1 large, yellow Bell pepper
- 2 garlic cloves
- 2 Tbsps chopped parsley
- 1 Tbsp Caper
- 1 Tbsp olive oil
- 1 Tbsp lemon juice
- salt
- freshly ground peppers
- 1 can Tuna (in its own juice, 150 grams)
Preparation steps
Preheat the oven to 250°C (approximately 475ºF).
Rinse and halve the bell peppers and remove the seeds and ribs.
Line a baking sheet with parchment paper and place the peppers side by side with the cut side down. Bake for about 15 minutes until the skin develops dark bubbles.
Remove the peppers from the oven and cover with a damp kitchen towel.
For the sauce, peel and finely chop the garlic. Also chop the capers and mix together. Add the parsley, the oil and the lemon juice and season with salt and pepper.
Remove the skins from the bell peppers and cut into 3 cm wide strips (approximately 1 1/4 inches). Drizzle the strips with the garlic sauce.
Drain the tuna and cut up into large pieces. Place tuna pieces on the pepper strips and roll them up. Secure with toothpicks and serve arranged on a plate.
