Pumpkin puree with tuna
Preparation time10 min
Cooking time20 min
- 1 pumpkin
- 1 L mineral water
- 1 tbsp thyme
- 200 g ricotta
- 300 g canned tuna
- 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.