Tuna skewer with salad and courgette filled with quinoa and vegetables

50 min
Type of dish: Main course, Fish, Vegetables
Temperature: Hot
Allergens
Fish
Fish
Sulfites
Sulfites
Elaboration
  • For the skewers:
    • Previous elaborations of fish. Cut the bonito into 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:

PLATING UP

  • Season the skewers with salt and oil, and cook them on the griddle on the four sides.
  • Heat up the courgettes in the oven.
  • Place the skewer on the plate and add some fried sauce. place the salad and the filled courgette next to it.
Nutritional information (1 portion)
Fiber 9.24 g
Saturates 5.92 g
Monounsaturated fatty acids 17.45 g
Polyunsaturated fatty acids 7.91 g
Cholesterol 90.1 mg
Calcium 191.44 mg
Iron 7.08 mg
Zinc 3.95 mg
Vitamin A 726.65 ug
Vitamin C 141.76 g
Folic acid 100.73 ug
Salt (Sodium) 317.32 mg
Sugars 20.88 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.