Tuna skewer with salad and courgette filled with quinoa and vegetables

50 min
Type of dish: Main course, Fish, Vegetables
Temperature: Hot
Seasonal period: All year
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)
Sugars 15.13 g
Salt (Sodium) 325.54 mg
Folic acid 72.17 ug
Vitamin C 118.44 g
Vitamin A 649.97 ug
Zinc 3.87 mg
Iron 5.89 mg
Calcium 149.83 mg
Cholesterol 112.6 mg
Polyunsaturated fatty acids 8.79 g
Monounsaturated fatty acids 17.84 g
Saturates 6.63 g
Fiber 6.42 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.