Ny Times Roasted Red Pepper Filled With Tuna Recipe

Total time: 185 minutes

Keto Friendliness Gauge

Net Carbs are 3% of calories per serving, at 5g per serving. This food is keto-friendly.

How keto-friendly is Ny Times Roasted Red Pepper Filled With Tuna? The Keto Friendliness Gauge visualizes how much this food conforms to the standard keto diet.

  • Green implies that Net Carbs fall within standard keto diet guidelines.
  • Yellow implies that Net Carbs are a little higher than standard keto diet guidelines.
  • Orange implies that Net Carbs are much higher than standard keto diet guidelines and risks kicking you out of ketosis.
  • Red implies that the amount of Net Carbs fall within the upper limits allowed by the keto diet and there's a high risk of getting kicked out of ketosis.

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Keto & Health Insights for Ny Times Roasted Red Pepper Filled With Tuna Recipe

  • Net Carbs are 3% of calories per serving, at 5g per serving. This meal falls within the range for standard keto diet guidelines (at or under 25g of net carbs). If your daily net carb quota is 25g and if this food almost equals that much, consider whether you're going to eat more food later. Always take into account any foods you've already consumed. It's recommended that you track the macros of your daily food consumptions—this makes it easier to avoid overconsumption.
  • This meal may require cooking oil. Not all cooking oils are healthy. Extra virgin olive oil and avocado oil are the best cooking oils to use in recipes, whereas plant-based oils are the worst for your health. Virgin coconut oil and butter fall in the middle. Learn more about the healthiest and unhealthiest cooking oils.

Ny Times Roasted Red Pepper Filled With Tuna Recipe Nutrition Label

Nutrition Facts

Serving Size: 2 servings   ( 182 g )
Amount Per Serving
Calories: 161
Total Fat: 8g
Saturated Fat: 1g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 5g
Trans Fat: 0g
Cholesterol: 28mg
Sodium: 366mg
Total Carbohydrates: 7g
Dietary Fiber: 2g
Sugar: 4g
Protein: 16g
Calcium: 45mg Iron: 2mg
Potassium: 361mg Vitamin A: 150mcg
Vitamin C: 111mg Vitamin D: 1mcg

Ingredients

  • 1 medium size or large red bell pepper
  • 1 garlic clove
  • Pinch of salt
  • 1 anchovy fillet, soaked in water to cover for 10 to 15 minutes, then drained, rinsed and patted dry (optional but recommended)
  • 1 teaspoon capers, rinsed
  • 1 5-oz. can water-packed tuna or olive oil-packed tuna, to taste
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra virgin olive oil (omit if using olive oil-packed tuna)
  • 1 tablespoon plain low-fat yogurt (more to taste)
  • Freshly ground black pepper
  • 1 tablespoon chopped fresh parsley

Instructions

Visit Ny Times's website to view the recipe instructions. (Via Edamam)