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Pumpkin puree with tuna
Preparation time10 min
Cooking time20 min
Portions4
FromEurope
Ingredients:
- 1 pumpkin
- 1 L mineral water
- 1 tablespoon thyme
- 200 g ricotta
- 300 g canned tuna
Instructions:
- Peel the pumpkin and cut into small cubes.
- Put in a pan and cover with mineral water. Heat. Once the water has evaporated, add more to cover the pumpkin. Repeat until a purée is obtained.
- Away from the heat, add the ricotta and thyme.
- Add the drained tuna.
| Energy | Total carbs | Sugar | Total fat | Saturated fat | Omega 3 | Fibers | Sodium |
|---|---|---|---|---|---|---|---|
| 240.2 Kcal | 12.2 g | 4.0 g | 15.2 g | 10.2 g | 0.3 g | 2.6 g | 184.5 g |
The nutritionist's advice:
With this method of cooking by reduction there is no need to use any fat, and most of the vitamin and mineral content is preserved.
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Last modified date: 5/13/2024
