Tuna Salad with Eggs
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
424
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 424 cal. | (20 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 4.6 μg | (23 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 30.8 μg | (51 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 14.3 mg | (119 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 156 μg | (52 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 19.8 μg | (44 %) | ||
| Vitamin B₁₂ | 3.9 μg | (130 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 945 mg | (24 %) | ||
| Calcium | 113 mg | (11 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 44 μg | (22 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 8.1 g | |||
| Uric acid | 184 mg | |||
| Cholesterol | 286 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Iceberg lettuce
- 400 grams cooked potatoes
- 4 hard boiled eggs
- 200 grams Peas (frozen)
- 2 scallions
- 250 grams Tuna (in water)
- 2 Tbsps Mayonnaise
- 2 Tbsps Yogurt (0.1% fat)
- 2 Tbsps White vinegar
- salt
- freshly ground peppers
Preparation steps
1.
Rinse the lettuce, trim, remove the stalk and cut leaves into strips. Peel potatoes and dice. Peel the eggs and cut into slices. Blanch peas in boiling salted water. Rinse in cold water and drain. Rinse scallions, trim and cut into rings. Drain and shred the tuna.
2.
Mix all prepared ingredients together loosely and spread on 4 plates. For the dressing, mix the mayonnaise with the yogurt, white wine vinegar and 1-2 tablespoons of water. Season with salt and pepper. Drizzle over the salad and serve.
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