Tuna and Caper Rolls
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
1137
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,137 cal. | (54 %) | ||
| Protein | 64 g | (65 %) | ||
| Fat | 49 g | (42 %) | ||
| Carbohydrates | 109 g | (73 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.3 g | (28 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 9.5 μg | (48 %) | ||
| Vitamin E | 10.1 mg | (84 %) | ||
| Vitamin K | 32 μg | (53 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 33.9 mg | (283 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 96 μg | (32 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 8.1 μg | (18 %) | ||
| Vitamin B₁₂ | 8.9 μg | (297 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 1,105 mg | (28 %) | ||
| Calcium | 135 mg | (14 %) | ||
| Magnesium | 192 mg | (64 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 103 μg | (52 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 10.9 g | |||
| Uric acid | 455 mg | |||
| Cholesterol | 195 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams Filo dough
- 800 grams Tuna (canned, in brine)
- 1 egg
- 1 bunch parsley
- ½ lemon
- 2 Tbsps Caper
- 2 Tbsps olive oil
- 1 Tbsp breadcrumbs
- salt (and)
- freshly ground peppers
- vegetable oil (for frying)
Preparation steps
1.
Drain the tuna well.
2.
Rinse the parsley, shake dry and coarsely chop the leaves.
3.
Rinse the lemon, grate the zest and squeeze the juice. Mix the tuna with parsley, egg, olive oil, breadcrumbs, capers and lemon zest and season with lemon juice, salt and pepper.
4.
Cut the filo dough into 12 squares about 15x15 cm (approximately 6 inches). Place some of the filling on each square and brush the edges with water. Fold in the sides and roll up the dough around the filling.
5.
Fry in hot oil for about 4-5 minutes in portions until golden brown. Drain on paper towels and serve immediately.
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