Bruschetta with Canned Tuna, Egg and Mayonnaise
selenium (Se)
chromium (Cr)
High protein
Vitamin B12
copper (Cu)
Vitamin PP
Description
Hearty bruschetta with a delicate tuna, egg and crunchy celery salad on toasted bread
- Boil quail eggs hard-boiled, cool, peel and dice finely.
- Drain canned tuna, mash with a fork in a small bowl.
- Finely chop celery stalks, cut red onion into thin half-rings.
- Finely chop cilantro, grate ginger root on a fine grater.
- Mix tuna, eggs, celery, onion, cilantro and ginger. Season with mayonnaise and mix thoroughly.
- Toast slices of rye and wheat bread in a dry pan or toaster until crispy.
- Place tuna salad on toasted bread.
- Sprinkle bruschetta with sesame seeds and serve immediately.
440
143 kcal / 100 g
kcal
36.5 g
11.9 g / 100 g
Protein
22.3 g
7.2 g / 100 g
Carbohydrates
22.9 g
7.4 g / 100 g
Fats
4.2 g
1.4 g / 100 g
Ash
4.9 g
1.6 g / 100 g
Fiber
71.6%
Water
3.2 g
1.0 g / 100 g
Sugars
12.1 g
3.9 g / 100 g
Starch
0.42 g
0.14 g / 100 g
Omega-3
6.32 g
2.05 g / 100 g
Omega-6
3.8 g
1.2 g / 100 g
SFA
