Photo: Giovanna Gomes
Estimated Nutrition (whole recipe, rough)
1062
Calories
40g
Protein
27g
Fat
159g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Olive | 1 large (4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup chopped onion
- 2 tablespoons butter or margarine
- 2 tablespoons flour
- 1 14-1/2-ounce can stewed tomatoes
- 1/3 cup sliced stuffed olives
- 2 tablespoons parsley flakes
- 1/2 teaspoon salt
- dash ground black pepper
- 1/2 teaspoon curry powder or ground oregano
- 1 12-1/2-ounce can tuna, drained and flaked
- 3 cups hot cooked rice
- =
Directions
1
Cook onion in butter until tender. Blend in flour. Add tomatoes, olives, parsley, salt and pepper. Cook, stirring constantly until thickened. Stir in tuna. Serve tuna-tomato mixture over fluffy rice.
Recipe sourced from
fandom