Duration: 120 mins (60 mins for preparation and 60 mins for cooking);
Cooking method: Baking;
Servings: 7 X 388g.
- 500g chickpea flour (8RON);
- 250ml hot water (negligible price);
- 650g tuna fish canned in water (25RON);
- 500g tomatoes (2RON);
- 500g peppers (2RON);
- 50ml extra-virgin olive oil (2RON);
- 5g oregano (negligible price);
- (optional) 5g salt (negligible price);
- (optional) 5g black pepper (negligible price).
- Shred the mozzarella and combine it with the chickpea flour, water, and salt until a nice dough has formed;
- Put the dough into a baking pan lined with parchment paper, put it into the preheated oven at 180°C (356°F), and let it bake for 15 minutes;
- Meanwhile, wash and cut the tomatoes and peppers in small cubes or blend them into a paste with black pepper and oregano, like I did;
- Afterwards, spread the tuna over the baked dough and put the tomatoes and peppers over the tuna;
- Let it bake for 45 minutes.
- Calories: 672kcal;
- Protein: 51.35g;
- Fat: 29.19g;
- Trans fat: 0g;
- Carbohydrates: 50.9g;
- Fiber: 10.56g;
- Sugars: 13.4g.
- Histidine: 0.68g;
- Isoleucine: 1.23g;
- Leucine: 2.07g;
- Lysine: 1.75g;
- Methionine: 0.67g;
- Phenylalanine: 1.09g;
- Threonine: 1.13g;
- Tryptophan: 0.43g.
- Vitamin A: 216ug;
- Vitamin B1 (Thiamine): 0.35mg;
- Vitamin B2 (Riboflavin): 0.33mg;
- Vitamin B3 (Niacin): 8.93mg;
- Vitamin B5 (Pantothenic acid): 0.73mg;
- Vitamin B6 (Pyridoxine): 0.71mg;
- Vitamin B9 (Folate): 274.68ug;
- Vitamin B12 (Cobalamin): 3ug;
- Choline: 35.49mg;
- Vitamin C (Ascorbic acid): 75.76mg;
- Vitamin D (Cholecalciferol): 1.05ug;
- Vitamin E (Tocopherol): 2.78mg;
- Vitamin K: 20.54ug.
- Calcium: 326.7mg;
- Copper: 0.58mg;
- Iron: 4.63mg;
- Magnesium: 130.35mg;
- Manganese: 1.1mg;
- Phosphorus: 485.23mg;
- Potassium: 872.56mg;
- Selenium: 62.83ug;
- Sodium: 755mg;
- Zinc: 3.8mg.
- alpha-Linolenic Acid (ALA Omega-3): 0.32g;
- Linoleic acid (LA Omega-6): 2.36g.
The nutrition facts are only estimations based on USDA Food Composition Databases and are for information purposes only. They do not fit into real life, because nutrient contents vary by food source, food storage, food growth, food preparation, and bioavailability.
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