Tuna skewer with salad and courgette filled with quinoa and vegetables

50 min
Type of dish: Fish, Main course, 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 11.52 g
Saturates 5.98 g
Monounsaturated fatty acids 17.6 g
Polyunsaturated fatty acids 8.15 g
Cholesterol 90.1 mg
Calcium 210.47 mg
Iron 7.68 mg
Zinc 4.34 mg
Vitamin A 682.1 ug
Vitamin C 112.3 g
Folic acid 167.96 ug
Salt (Sodium) 320.87 mg
Sugars 20.66 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.