Tuna Tomato Tarts
(0 votes)
(0 votes)
Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
491
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 491 cal. | (23 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 7.8 μg | (13 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8.4 mg | (70 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 5.4 μg | (12 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 449 mg | (11 %) | ||
| Calcium | 149 mg | (15 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 34 μg | (17 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 20.1 g | |||
| Uric acid | 107 mg | |||
| Cholesterol | 107 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams Puff pastry dough (frozen)
- butter (for the pan)
- 185 grams Tuna (canned)
- 1 Tbsp black, pitted Olives
- 1 tsp Caper (from a jar)
- 1 Red onion
- 1 Tbsp finely chopped Basil
- 4 Tomatoes
- Pastry flour (for the work surface)
- 4 Tbsps freshly grated Cheddar cheese
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F).
2.
Defrost the puff pastry sheets side by side. Grease 4 wells of a muffin tin.
3.
Drain the tuna. Chop the olives and capers. Peel the onion and cut into small cubes. Mix the tuna, capers, olives and basil together. Rinse the tomatoes, pat dry, cut a lid from the top and scoop out the insides.
4.
Stack the puff pastry sheets, roll them out on a floured surface and cut into 4 squares. Line the muffin wells with a sheet of pastry and place a tomato in each. Fill the tomatoes with the tuna mixture and sprinkle with the cheese. Bake the tomatoes in the preheated oven for 20-25 minutes. Remove the finished cups from the oven and serve with fresh lettuce if desired.
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