Vegetable and Tuna Salad
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
443
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 443 cal. | (21 %) | ||
| Protein | 15.5 g | (16 %) | ||
| Fat | 30.7 g | (26 %) | ||
| Carbohydrates | 31.48 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.79 g | (26 %) |
more nutritional values
| Vitamin A | 675.76 mg | (84,470 %) | ||
| Vitamin D | 0.71 μg | (4 %) | ||
| Vitamin E | 1.76 mg | (15 %) | ||
| Vitamin B₁ | 0.17 mg | (17 %) | ||
| Vitamin B₂ | 0.14 mg | (13 %) | ||
| Niacin | 12.71 mg | (106 %) | ||
| Vitamin B₆ | 0.78 mg | (56 %) | ||
| Folate | 65.27 μg | (22 %) | ||
| Pantothenic acid | 0.71 mg | (12 %) | ||
| Biotin | 7.38 μg | (16 %) | ||
| Vitamin B₁₂ | 0.83 μg | (28 %) | ||
| Vitamin C | 57.66 mg | (61 %) | ||
| Potassium | 1,270.76 mg | (32 %) | ||
| Calcium | 120.97 mg | (12 %) | ||
| Magnesium | 67.42 mg | (22 %) | ||
| Iron | 6.03 mg | (40 %) | ||
| Zinc | 0.91 mg | (11 %) | ||
| Saturated fatty acids | 4.15 g | |||
| Cholesterol | 16.66 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams small Boiled potato
- 6 firm Tomatoes
- 1 small Fennel bulb
- 70 grams black Olives
- 1 can Tuna (in its own juice, 150 grams drained weight)
- 6 Lettuce
- 3 Tbsps Red wine vinegar
- 1 tsp Mustard
- salt
- freshly ground peppers
- 8 Tbsps cold-pressed olive oil
- rosemary
Preparation steps
1.
Peel potatoes. Blanch tomatoes for a few seconds, rinse in cold water, peel, quarter and remove seeds. Trim fennel, rinse and plane on a vegetable slicer or microplane in thin slices. Drain tuna and roughly break up. Rinse the lettuce clean and tear smaller. Mix together all ingredients except the tuna.
2.
For vinaigrette, mix vinegar and mustard, season with salt and pepper and whisk in 4 tablespoons olive oil. Mix the vinaigrette with the salad, stir in tuna and garnish with rosemary. To serve, distribute the salad on plates and drizzle with remaining olive oil.
