• med fat 5.44g 5.44%
  • high sat fat 3.74g 3.74%
  • med salt 201mg 0.20%
  • low sugar 1.62g 1.62%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Cut tuna into 1/2cm dice and place in a mixing bowl with the minced shallots, banana chilli, coriander, coconut milk, and soy and sesame oil. Gently toss to mix evenly without damaging the tuna.
  2. Drain the pequillo peppers well from their brine and pat dry. Spoon some mixture into the cavity of each pepper. Toast the sourdough bread, top each piece with 2 filled pequillos and garnish with some snow pea shoots.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
105.15g
100.00g
Energy (kJ)
702.89kJ
668.47kJ
Protein (g)
15.91g
15.13g
Total fat (g)
5.72g
5.44g
- Saturated fat (g)
3.93g
3.74g
- Polyunsaturated fat (g)
0.52g
0.49g
- Monounsaturated fat (g)
0.50g
0.47g
Cholesterol (mg)
5.00mg
4.76mg
Carbohydrate-available (g)
12.29g
11.69g
CarbohydrateSE (g)
12.26g
11.66g
- Sugars (g)
1.71g
1.62g
Water (g)
68.05g
64.72g
Dietary fibre (g)
1.62g
1.54g
Thiamin (mg)
0.11mg
0.10mg
Riboflavin (mg)
0.12mg
0.11mg
Niacin (mg)
0.38mg
0.36mg
Niacin equivalents (mg)
3.06mg
2.91mg
Vitamin C (mg)
3.72mg
3.54mg
Total folate (ug)
9.65ug
9.17ug
Total vitamin A equivalents (ug)
16.90ug
16.07ug
Retinol (ug)
6.50ug
6.18ug
Beta carotene equivalents (ug)
63.03ug
59.94ug
Sodium (mg)
211.35mg
201.00mg
Potassium (mg)
289.52mg
275.34mg
Magnesium (mg)
34.52mg
32.83mg
Calcium (mg)
26.19mg
24.91mg
Phosphorus (mg)
121.30mg
115.36mg
Iron (mg)
1.86mg
1.77mg
Zinc (mg)
0.82mg
0.78mg

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Last updated:

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