Tuna with Tomato Sauce and Caperberries
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
550
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 550 cal. | (26 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 9.1 μg | (46 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 16.9 μg | (28 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 28.1 mg | (234 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 74 μg | (25 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 8.6 μg | (287 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 1,090 mg | (27 %) | ||
| Calcium | 105 mg | (11 %) | ||
| Magnesium | 121 mg | (40 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 106 μg | (53 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 9.2 g | |||
| Uric acid | 374 mg | |||
| Cholesterol | 140 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 2 garlic cloves
- 6 Tomatoes
- 8 caperberry
- 800 grams Tuna steak (ready to cook)
- salt
- peppers
- 2 Tbsps olive oil
- 150 milliliters dry white wine
- 1 Tbsp coarsely chopped parsley
Preparation steps
1.
Peel the onion and garlic and chop finely. Dip tomatoes in boiling water, peel and dice. Chop 4 of the caperberries.
2.
Rinse the tuna and pat dry. Season with salt and pepper and fry in a pan on all sides in oil until golden brown. Remove from the pan, add the onion and garlic and sauté until translucent. Add the white wine. Add the tomatoes and all the capers, season with salt and pepper and put the fish back into the sauce. Cover and simmer for about 20 minutes.
3.
Season again with salt and pepper to taste and serve sprinkled with parsley.
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