Tuna skewer with salad and courgette filled with rice and vegetables

50 min
Type of dish: Fish, Vegetables, Main course
Temperature: Hot
Allergens
Fish
Fish
Sulfites
Sulfites
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:

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)
Fiber 4.85 g
Saturates 6.61 g
Monounsaturated fatty acids 20.64 g
Polyunsaturated fatty acids 7.77 g
Cholesterol 90.12 mg
Calcium 100.14 mg
Iron 3.8 mg
Zinc 2.83 mg
Vitamin A 420.73 ug
Vitamin C 86.64 g
Folic acid 70.7 ug
Salt (Sodium) 391.47 mg
Sugars 13.88 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.