Vegetable Salad with Tuna and Egg
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
277
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 277 cal. | (13 %) | ||
| Protein | 16.86 g | (17 %) | ||
| Fat | 13.66 g | (12 %) | ||
| Carbohydrates | 21.71 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.39 g | (15 %) |
more nutritional values
| Vitamin A | 891.24 mg | (111,405 %) | ||
| Vitamin D | 2.03 μg | (10 %) | ||
| Vitamin E | 4.03 mg | (34 %) | ||
| Vitamin B₁ | 0.17 mg | (17 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 11.22 mg | (94 %) | ||
| Vitamin B₆ | 0.73 mg | (52 %) | ||
| Folate | 62.33 μg | (21 %) | ||
| Pantothenic acid | 0.72 mg | (12 %) | ||
| Biotin | 4.45 μg | (10 %) | ||
| Vitamin B₁₂ | 1.66 μg | (55 %) | ||
| Vitamin C | 64.51 mg | (68 %) | ||
| Potassium | 690.23 mg | (17 %) | ||
| Calcium | 46.61 mg | (5 %) | ||
| Magnesium | 46.72 mg | (16 %) | ||
| Iron | 1.22 mg | (8 %) | ||
| Iodine | 41.7 μg | (21 %) | ||
| Zinc | 0.61 mg | (8 %) | ||
| Saturated fatty acids | 2.22 g | |||
| Cholesterol | 132.16 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Red Bell pepper
- 1 large Beefsteak tomato
- 2 white onions
- 200 grams waxy Sweet potato
- 1 can Tuna
- 3 hard boiled eggs
- fresh mint
- 2 Tbsps chopped flat leaf parsley
- Pepperoncini (to taste)
- 3 Tbsps olive oil
- 1 Tbsp lemon juice
- salt
- freshly ground peppers
Preparation steps
1.
Rinse the red bell peppers, remove the ribs and seeds and cut into large pieces. Peel the potatoes and boil in salted water until tender. Drain the potatoes, rinse under cold water and cut into bite-sized pieces. Peel and halve the onions, then cut into wedges. Rinse the tomato and cut into small cubes. Toss the vegetables together in a large bowl.
2.
Peel the hard boiled eggs and cut in half lengthwise. Open the canned tuna and drain. Add the tuna, eggs, chopped parsley and pepperoncinis (if desired) to the vegetables and mix well.
3.
Whisk together the olive oil and lemon juice, season with salt and pepper and drizzle over the salad. Garnish with fresh mint leaves and serve with crusty bread.
