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Tuna, Olive, and Caper Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)94.5398
Energy (kCal)761.8324
Carbohydrates (g)24.1801
Total fats (g)31.6524
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Drain tuna and reserve brine. Melt butter in a large saucepan and add flour. Cook stirring until smooth and golden. Add milk and reserved brine and gradually stir to a thick smooth sauce. | 2. Season to taste with salt and pepper and stir in parsley and chives. Add lemon juice; stir well. Break up tuna into small chunks and add to sauce;heat through. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tuna brine 14 ounces 353.0333 0.0 78.54 1.9833
    butter 3 tablespoons 256.5 11.7855 8.0145 21.6
    purpose flour 3 tablespoons 353.0333 0.0 78.54 1.9833
    milk 1 cup 148.84 11.6632 7.686 7.9788
    salt - - - -
    white pepper - - - -
    parsley 2 teaspoons chopped 0.9 0.1582 0.0743 0.0198
    chive 2 teaspoons chopped 0.6 0.087 0.0654 0.0146
    lemon 1/2 0.6404 0.2058 0.0243 0.0066
    black olive 12 pitted sliced 353.0333 0.0 78.54 1.9833
    caper 2 teaspoons chopped 1.3187 0.2804 0.1353 0.0493
    tabasco sauce 4 -5 drops 353.0333 0.0 78.54 1.9833

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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