4 Serves
35 Mins
Finely dice the onion and bell pepper using a chefs knife on a cutting board.
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TanzanianVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
10 µg / 400 µgCalcium
12 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
7 mg / 420 mgPhosphorus
17 mg / 1,250 mgPotassium
109 mg / 4,700 mgSodium
4 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
6 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
4 gAlcohol
0 g
Heat the vegetable oil in a frying pan over medium heat.
Fry the diced onion and bell pepper in the frying pan until softened, then stir in the tuna in olive oil and season with salt and pepper.
Serve the hot tuna mixture over a portion of prepared acheke.
20
g3
g10
g
French