Beefsteak Tomatoes Stuffed with White Beans and Tuna
(1 vote)
(1 vote)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
462
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 462 cal. | (22 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.3 g | (34 %) |
more nutritional values
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 4.5 μg | (23 %) | ||
| Vitamin E | 7.4 mg | (62 %) | ||
| Vitamin K | 77.5 μg | (129 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 18.8 mg | (157 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 274 μg | (91 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 32.7 μg | (73 %) | ||
| Vitamin B₁₂ | 4.3 μg | (143 %) | ||
| Vitamin C | 141 mg | (148 %) | ||
| Potassium | 2,057 mg | (51 %) | ||
| Calcium | 194 mg | (19 %) | ||
| Magnesium | 141 mg | (47 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 60 μg | (30 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 6 g | |||
| Uric acid | 285 mg | |||
| Cholesterol | 70 mg | |||
| Complete sugar | 20 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 Beefsteak tomato
- 2 Red paprika
- 4 scallions
- 2 cans Tuna (in water)
- 1 can white Beans (350 grams)
- 6 sprigs Basil
- 4 Tbsps olive oil
- 2 Tbsps white balsamic vinegar
- salt
- freshly ground peppers
Preparation steps
1.
Rinse the tomatoes, pat dry, slice off tomato tops, set aside tops and scrape out the seeds using a teaspoon. Rinse the bell peppers, cut in half, remove seeds and white ribs and cut into small cubes. Rinse scallions, shake dry and cut into rings. Drain tuna and beans through a sieve.
2.
Rinse the basil, shake dry, pluck off the leaves and chop. Mix beans with tuna, scallions, bell peppers, basil, oil and vinegar and season with salt and pepper. Fill tomatoes with the salad filling. Place the tops back on the tomatoes and arrange on a serving platter. Serve immediately.
