Vegetable Salad with Marinated Tuna
Nutritional values
(Percentage of daily recommendation)
| Calorie | 382 cal. | (18 %) | ||
| Protein | 41.76 g | (43 %) | ||
| Fat | 10.08 g | (9 %) | ||
| Carbohydrates | 19.79 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.42 g | (8 %) |
| Vitamin A | 153.35 mg | (19,169 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 0.68 mg | (6 %) | ||
| Vitamin B₁ | 0.33 mg | (33 %) | ||
| Vitamin B₂ | 0.27 mg | (25 %) | ||
| Niacin | 35.91 mg | (299 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 62.7 μg | (21 %) | ||
| Pantothenic acid | 1.16 mg | (19 %) | ||
| Biotin | 1.61 μg | (4 %) | ||
| Vitamin B₁₂ | 2.94 μg | (98 %) | ||
| Vitamin C | 21.61 mg | (23 %) | ||
| Potassium | 1,190.39 mg | (30 %) | ||
| Calcium | 87.87 mg | (9 %) | ||
| Magnesium | 105.33 mg | (35 %) | ||
| Iron | 3.28 mg | (22 %) | ||
| Zinc | 1.28 mg | (16 %) | ||
| Saturated fatty acids | 1.52 g | |||
| Cholesterol | 58.75 mg |
Ingredients
- For the salad
- 500 grams Watermelon (Pulp, peeled and seeded)
- 1 bunch Watercress (small)
- 100 grams soybean sprout
- ½ Cucumber
- For the tuna
- 500 grams Tuna (Or other fish, 4 thin slices)
- ½ Fennel bulb
- 1 shallot
- 300 milliliters strong dry white wine
- 300 milliliters water
- 1 tsp salt
- 2 Tbsps olive oil
- 1 bay leaf
- 5 Juniper berries
- 1 tsp Mustard seed
- 1 tsp Mustard
- 1 tsp peppercorns
- parsley (and thyme)
- 2 garlic cloves (coarsely crushed)
Preparation steps
For the tuna, rinse fennel, trim and cut crosswise into thin slices.
Peel shallot and cut into thin rings.
Add the prepared vegetables to a pot with the wine, water, vinegar, oil, salt to taste and spices and bring to a boil. Reduce heat and simmer about 30 minutes. Add herbs and garlic.
Roll tuna slices tightly, secure with small wooden skewers and place in a bowl. Pour boiling hot marinade over the fish rolls, let cool then refrigerate for at least 12 hours.
For the salad, just before serving, cut watermelon into large cubes.
Rinse cucumber, cut in half lengthwise, scrape out seeds and peel into long thin slices, discarding the skin.
Rinse watercress, trim, remove hard stalks and shake dry.
Rinse sprouts under cold water in a colander and pat dry.
Arrange the salad ingredients on plates and arrange the marinated fish rolls on top.
