Tuna skewer with salad and courgette filled with rice and vegetables
Allergens:
Ingredients for 5 portions
Calculate portions
Frozen bonito (tuna loin)
1.25 kg
Onion
0.1 kg
Green pepper
0.1 kg
Red pepper
0.1 kg
Cherry tomato
0.175 kg
lettuce assortment (mesclun)
0.1 kg
Vinaigrette sauce
0.025 l
Courgette
0.75 kg
Runner beans
0.075 kg
Carrots
0.075 kg
Red pepper
0.075 kg
Rice
0.15 kg
Table salt
1.5 g
Olive oil
0.05 l
Intense olive oil
0.05 l
Garlic, bulb
0.167 ud
Parsley
2.5 g
Table salt
3.333 g
Elaboration
- For the skewers:
- Previous elaborations of fish. Cut the ‘bonito’ in big cubes.
- Cut the onion, the red pepper and the green pepper in cubes of 2 cm.
- Cut the cherry tomatoes in half.
- Skewer a piece of bonito, another piece of onion, red pepper and green pepper, then half tomato, and repeat until finishing with the tomato.
To prepare this recipe we need:
- Fried sauce
- Vinaigrette
- Mezclum lettuce mix
- Courgette filled with rice and vegetables
PLATING UP
- Season the skewers with salt and oil, and cook them on the griddle the four sides.
- Heat up the courgettes in the oven.
- Place the skewer on the plate and add some fried sauce. place the salad next to it and the filled courgette.
Nutritional information (1 portion)
Energy
749.27
kcal
Carbohydrates
39.91
g
Proteins
57.92
g
Lipids
40.34
g
Fiber
4.21
g
Saturates
7.36
g
Monounsaturated fatty acids
21.24
g
Polyunsaturated fatty acids
9.03
g
Cholesterol
112.62
mg
Calcium
91.81
mg
Iron
4.13
mg
Zinc
3.33
mg
Vitamin A
413.73
ug
Vitamin C
77.07
g
Folic acid
66.74
ug
Salt (Sodium)
419.16
mg
Sugars
11.97
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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