Nicoise Salad with Tuna
(0 votes)
(0 votes)
Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
873
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 873 cal. | (42 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 95 g | (63 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 9 g | (30 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 4.6 μg | (23 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 33.8 μg | (56 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 17.8 mg | (148 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 146 μg | (49 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 20.1 μg | (45 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 895 mg | (22 %) | ||
| Calcium | 150 mg | (15 %) | ||
| Magnesium | 140 mg | (47 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 46 μg | (23 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 7.3 g | |||
| Uric acid | 248 mg | |||
| Cholesterol | 216 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams green Beans
- salt
- 500 grams Penne
- 3 eggs
- 250 grams Cherry tomatoes
- 1 big, red onion
- 300 grams Tuna (canned, in water)
- 120 grams green Olives (pitted)
- 1 garlic clove
- 4 Tbsps White vinegar
- 1 Tbsp lemon juice
- 6 Tbsps olive oil
- 1 pinch sugar
- coarse Sea salt
- freshly ground peppers
Preparation steps
1.
Rinse and peel beans. Blanch in boiling salted water for about 8 minutes until al dente, drain and rinse with cold water. Drain again.
2.
Cook pasta until al dente, drain, rinse with cold water and drain again.
3.
Cook eggs until hardboiled. Cool, peel and cut into quarters. Rinse and dry tomatoes, halve. Peel onion and cut into thin rings. Drain tuna and olives.
4.
Prepare dressing. Peel garlic and squeeze through garlic press. Combine with vinegar, lemon juice and oil. Season with sugar, salt and pepper. Arrange salad ingredients onto plates, top with eggs and drizzle with dressing. Serve.
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