Spicy Rice with Tuna
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
724
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 724 cal. | (34 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 68 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.7 g | (22 %) |
more nutritional values
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 3.4 μg | (17 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 493.8 μg | (823 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 15.4 mg | (128 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 226 μg | (75 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 20.7 μg | (46 %) | ||
| Vitamin B₁₂ | 3.2 μg | (107 %) | ||
| Vitamin C | 84 mg | (88 %) | ||
| Potassium | 1,473 mg | (37 %) | ||
| Calcium | 283 mg | (28 %) | ||
| Magnesium | 198 mg | (66 %) | ||
| Iron | 10 mg | (67 %) | ||
| Iodine | 56 μg | (28 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 22.6 g | |||
| Uric acid | 289 mg | |||
| Cholesterol | 53 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams Long grain rice
- 1 bunch scallions
- 1 tsp freshly grated ginger
- 1 Tbsp vegetable oil
- 1 can Coconut milk (400 ml)
- salt
- 250 milliliters Vegetable broth
- 2 tsps Thai Curry paste
- 300 grams fresh Tuna
- 500 grams tender Spinach
- 2 Tbsps chopped parsley
- 2 Tbsps Oyster sauce (Asialaden)
- 1 Tbsp lemon juice
Preparation steps
1.
Rinse rice in a sieve and drain. Rinse scallions and slice into thin rings.
2.
Heat oil in a pan and sauté scallions and ginger over medium heat. Add rice and cook briefly. Add coconut milk and vegetable broth, stir in the curry paste, season with salt and simmer (covered) over low heat for about 15 minutes.
3.
Rinse tuna, pat dry and cut into bite-size pieces. Rinse spinach, drain and coarsely chop.
4.
Add spinach and tuna to rice, cover and cook for another 5 minutes (stirring occasionally) until the spinach has wilted. Season with oyster sauce and lemon juice, garnish with parsley and serve.
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