Tuna Artichokes - 18.2g Carbs, 7.9g Fiber, 2.8g Sugar
From: The Paleo Aficionado Seafood Cookbook
2 lb fresh tuna, cubed
18 oz canned artichoke hearts, drained and halved
4 Tbsp olive oil
1 red onion, thinly sliced
1lemon, juiced
4 garlic cloves, thinly sliced
Salt, to taste
Pepper, to taste
Heat half of the olive oil in a skillet. Add the onion and garlic and sauté until soft, about 5 minutes. Add the lemon and artichoke hearts and cook until heated thoroughly, about 3 minutes. Place on a plate. Season the tuna with salt and pepper. Add the remaining oil to the skillet and cook the tuna until it is brown on all sides. Put the artichoke mix back into the frying pan and toss together.
Nutrition From: www.caloriecount.about.com
Serves: 4 // Serving Size: 415 g
Nutrition per Serving: 622 Calories, 293 Calories from Fat, 32.6g Total Fat, 5.8g Saturated Fat, 70mg Cholesterol, 273mg Sodium, 18.2g Total Carbs, 7.9g Dietary Fiber, 2.8g Sugars, 65g Protein -- Vitamin A 4% - Vitamin C 44% - Calcium 7% - Iron 18%
Nutrition Grade: B+
Good points:
Low in sodium
Low in sugar
Very high in niacin
High in phosphorus
Very high in selenium
Very high in vitamin B6
High in vitamin B12
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Using rinsed artichoke bottoms. Omitting salt to taste.
Serves: 4 // Serving Size: 414 g
Nutrition per Serving: 622 Calories, 293 Calories from Fat, 32.6g Total Fat, 5.8g Saturated Fat, 70mg Cholesterol, 234mg Sodium, 18.2g Total Carbs, 7.9g Dietary Fiber, 2.8g Sugars, 65g Protein -- Vitamin A 4% - Vitamin C 44% - Calcium 7% - Iron 18%
Nutrition Grade: B+
Good points:
Low in sodium
Low in sugar
Very high in niacin
High in phosphorus
Very high in selenium
Very high in vitamin B6
High in vitamin B12
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