Grilled Tuna and Green Bean Salad
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Calories:
859
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 859 cal. | (41 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 59 g | (51 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 10.7 μg | (54 %) | ||
| Vitamin E | 7.2 mg | (60 %) | ||
| Vitamin K | 45.8 μg | (76 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 32.2 mg | (268 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 159 μg | (53 %) | ||
| Pantothenic acid | 3.4 mg | (57 %) | ||
| Biotin | 25.3 μg | (56 %) | ||
| Vitamin B₁₂ | 9.6 μg | (320 %) | ||
| Vitamin C | 55 mg | (58 %) | ||
| Potassium | 1,631 mg | (41 %) | ||
| Calcium | 181 mg | (18 %) | ||
| Magnesium | 161 mg | (54 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 113 μg | (57 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 13.2 g | |||
| Uric acid | 418 mg | |||
| Cholesterol | 358 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the dressing
- 3 Tbsps white balsamic vinegar
- 2 Tbsps lemon juice
- 5 Tbsps olive oil
- salt
- 1 pinch sugar
- freshly ground peppers
Preparation steps
1.
For the dressing, mix the balsamic vinegar with 2-3 tablespoons of water, lemon juice and oil, and season with salt, sugar and pepper.
2.
For the salad, hard boil the eggs, peel and cut into quarters. Rinse the green beans and blanch in salted water for 5-6 minutes until just softened. Flash in ice water and drain well. Cut the potatoes into slices and fry in a pan with 2 tablespoons hot oil until golden brown. Season with salt and pepper. Rinse the tuna, pat dry, salt and pepper both sides and and grill for about 1 minute on each side. Rinse the tomatoes, remove stems and cut into quarters. Arrange together with the olives, beans and eggs on a plate. Then add the potatoes and the tuna, and serve drizzled with the dressing.
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