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Recipe by
Tuna rifreddo is a delicious appetizer made with fresh tuna, Parmigiano cheese, breadcrumbs and eggs. It is a simple and very tasty dish to prepare. The tuna is finely chopped and mixed with Parmigiano cheese, breadcrumbs and eggs. The mixture is then shaped into small balls and refrigerated before serving. It is a fresh and light appetizer, ideal for summer.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 3: The tuna is chopped very finely and placed in a bowl together with the eggs, bread and cheese
Step 2 of 3: Mix well, then roll the mixture into a salami shape; wrap it in a cloth and tie it securely; boil for half an hour in water
Step 3 of 3: Once removed from the water, let it cool and then slice it
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In summary: Not suitable for vegans · Not suitable for vegetarians · To be checked for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, Fish, and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving72 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 539 kJ129 kcal | 754 kJ180 kcal |
| Fat | 6.87 g | 9.61 g |
| of which saturated fatty acids | 2.87 g | 4.02 g |
| Carbohydrates | 3.71 g | 5.19 g |
| of which sugars | 0.36 g | 0.51 g |
| Fibre | 0.14 g | 0.2 g |
| Protein | 13.18 g | 18.43 g |
| Salt | 0.18 g | 0.25 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
