Tuna with Chanterelles
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
822
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 822 cal. | (39 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 67 g | (58 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 5.5 g | (18 %) |
more nutritional values
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 11.7 μg | (59 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 73.2 μg | (122 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 38.4 mg | (320 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 4.7 mg | (78 %) | ||
| Biotin | 24.4 μg | (54 %) | ||
| Vitamin B₁₂ | 8.6 μg | (287 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 1,454 mg | (36 %) | ||
| Calcium | 140 mg | (14 %) | ||
| Magnesium | 141 mg | (47 %) | ||
| Iron | 11.2 mg | (75 %) | ||
| Iodine | 107 μg | (54 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 13.7 g | |||
| Uric acid | 397 mg | |||
| Cholesterol | 140 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 bunch Arugula
- 200 grams Cherry tomatoes
- 500 grams Chanterelle
- 100 grams shallots
- 1 garlic clove
- 3 Tbsps Red wine
- 4 Tbsps Red wine vinegar
- 1 Tbsp honey
- 1 Tbsp Mustard
- 14 Tbsps olive oil
- salt
- peppers
- 4 Tuna steak (each about 140 grams)
- 2 Tbsps lemon juice
Preparation steps
1.
Rinse and spin dry arugula. Quarter cherry tomatoes and spread tomatoes with arugula on four plates. Clean chanterelles and halve larger mushrooms. Peel shallots and cut into thin rings. Peel garlic and chop finely. Whisk red wine vinegar with honey, mustard and 6 tablespoons of oil, season with salt and pepper. Heat 4 tablespoons of oil in a large skillet. Saute mushrooms and shallots for 3-4 minutes. Add garlic and season with salt and pepper. Heat 4 tablespoons of oil in another pan and cook tuna for about 2-3 minutes per side. Season with salt, pepper and lemon juice.
2.
Toss chanterelles with vinaigrette and arrange on top of vegetables. Top with tuna and serve.
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