Nicoise Salad with Tuna, Olives and Eggs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 442 cal. | (21 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 3.9 μg | (20 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 99.3 μg | (166 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 11.6 mg | (97 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 140 μg | (47 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 22 μg | (49 %) | ||
| Vitamin B₁₂ | 3.2 μg | (107 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 1,073 mg | (27 %) | ||
| Calcium | 141 mg | (14 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 5.9 g | |||
| Uric acid | 146 mg | |||
| Cholesterol | 253 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 400 grams small potatoes
- salt
- 4 eggs
- 200 grams green Beans
- 200 grams Cherry tomatoes
- 2 scallions
- 1 head green Oak leaf lettuce
- 75 grams black Olives
- 2 Tbsps Caper
- 5 Tbsps olive oil
- ½ tsp sugar
- 1 garlic clove
- 3 Tbsps White vinegar
- peppers
- 200 grams Tuna steak
Preparation steps
Rinse potatoes and cook in boiling salted water for about 20 minutes.Cook eggs in boiling water for 10 minutes. Rinse beans and cook in boiling salted water for about 5 minutes or until al dente.
Rinse and halve tomatoes. Rinse and dry scallions, cut into rings. Rinse salad greens, spin dry, and tear into smaller pieces, if desired.
Drain potatoes, peel and cut in half lengthwise. Cool eggs, peel and cut lengthwise into slices. Drain beans in a colander, rinse with cold water and cut into pieces. Drain olives. Mix all prepared ingredients in a bowl. Prepare salad dressing. Drain capers and mix with 4 tablespoons of olive oil and sugar. Peel garlic and squeeze through a garlic press. Add white wine vinegar. Season salad dressing with salt and pepper. Mix well. Rinse tuna fillet rinse with cold water and pat dry. Season with salt and pepper. Heat oil in a pan and cook tuna for about 3 minutes on all sides. Tuna should still be pink in the middle. Cut tuna into small pieces. Arrange salad on plates, top with tuna. Toss salad with dressing and serve.
