• low fat 1.96g 1.96%
  • low sat fat 0.62g 0.62%
  • med salt 237.41mg 0.23%
  • low sugar 3.22g 3.22%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Preheat oven to 180°C.
  2. Drain tuna and break into flakes.
  3. Fry onion and celery in melted margarine.
  4. Mix in tomato soup (or crushed tomatoes) and herbs and stir well.
  5. Arrange alternate layers of macaroni and tuna sauce in a lightly greased casserole dish, sprinkling each layer with a little cheddar cheese.
  6. Bake uncovered for 25 to 35 minutes, or until sauce is bubbling.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
279.03g
100.00g
Energy (kJ)
1604.11kJ
574.88kJ
Protein (g)
23.33g
8.36g
Total fat (g)
5.46g
1.96g
- Saturated fat (g)
1.73g
0.62g
- Polyunsaturated fat (g)
1.09g
0.39g
- Monounsaturated fat (g)
1.94g
0.70g
Cholesterol (mg)
22.31mg
8.00mg
Carbohydrate-available (g)
57.11g
20.47g
CarbohydrateSE (g)
56.85g
20.37g
- Sugars (g)
8.97g
3.22g
Water (g)
180.17g
64.57g
Dietary fibre (g)
4.85g
1.74g
Thiamin (mg)
0.36mg
0.13mg
Riboflavin (mg)
0.13mg
0.05mg
Niacin (mg)
4.23mg
1.52mg
Niacin equivalents (mg)
9.36mg
3.36mg
Vitamin C (mg)
8.05mg
2.89mg
Total folate (ug)
54.68ug
19.60ug
Total vitamin A equivalents (ug)
72.17ug
25.86ug
Retinol (ug)
48.93ug
17.54ug
Beta carotene equivalents (ug)
136.19ug
48.81ug
Sodium (mg)
662.46mg
237.41mg
Potassium (mg)
544.10mg
195.00mg
Magnesium (mg)
49.40mg
17.70mg
Calcium (mg)
249.80mg
89.52mg
Phosphorus (mg)
349.82mg
125.37mg
Iron (mg)
1.63mg
0.58mg
Zinc (mg)
2.08mg
0.75mg

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This page has been produced in consultation with and approved by: Cabrini Hospital - Nutrition Department

Last updated:

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