A source of healthy fats, protein, and fiber, this dish supports heart health and promotes satiety. The tender taste of avocado and tuna combined with a crunchy almond flour base makes it ideal for a keto diet.
| Ingredient | Qty, g | ||
|---|---|---|---|
| Avocado | |||
| Tuna | |||
| Egg | |||
| Almond flour | |||
| Himalayan salt | |||
| Black pepper | |||
| Sun-dried tomatoes | to taste | ||
| Water | |||
| Product release: | 438 | ||
| Restore to default | |||
| Add a dish to the menu | |||
| 5 | ||
| 20 | ||
| 5 | ||
| 4 | ||
34 | ||
|---|---|---|
| 100 grams | |
|---|---|
| Proteins | 14.1 |
| Digestible proteins | 12.4 |
| Fats | 12.6 |
| Net carbohydrates | 1.5 |
| Calories | 183 kcal |
| Indexes | |
| Glycemic index | 8.1 |
| Glycemic load | 0.2 |
| Insulin index, II | 15.3 |
| Disease inflammatory index, DII | -0.33 |
| Antioxidant, ORAC | 1 361 |
| Weight loss | Detention | Set |
|---|---|---|
| 19% | 14% | 11% |
| 972 | 1350 | 1620 |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid | |
| Recommendations (3) | |
| |
- Histidine71%
- Tryptophan59%
- Phenylalanine33%
- Methionine53%
- Threonine43%
- Lysine73%
- Valin39%
- Isoleucine49%
- Leucine38%
- ClassQty, g
- Omega-30.33
- Omega-61.46
- Omega-97.86
- Cholesterol0.06
| Nutrient | % of RDA |
|---|---|
| Selenium | 51514794287 |
| Prebiotics | 32323264?32 |
| Phosphorus | 282828391910 |
| Boron | 24242448?7 |
| Iron | 16751393 |
| Manganese | 11151318115 |
| Copper | 1111102373 |
| Magnesium | 1115133786 |
| Potassium | 1114131697 |
| Fibers | 10161416?10 |
| Sodium | 1010101995 |
| Zinc | 91392022 |
| Iodine | 9961571 |
| Molybdenum | 99819?1 |
| Chlorine | 777972 |
| Glutathione | 77132731 |
| Nutrient | % of RDA |
|---|---|
| DHA (Omega-3) | 34345769?9 |
| Cholesterol | 323232126?63 |
| Oleic acid (Omega-9) | 19242134?26 |
| EPA (Omega-3) | 14142334?2 |
| Linoleic acid (Omega-6) | 8121121?24 |
| Alpha-linolenic acid (Omega-3) | 6861043 |
| Arachidonic acid (AA, Omega-6) | 514927?3 |
| Nutrient | % of RDA |
|---|---|
| Lysine | 5273731513618 |
| Histidine | 517171147?35 |
| Tryptophan | 425959147236 |
| Methionine | 4053531104026 |
| Isoleucine | 3549491032512 |
| Threonine | 31434390?? |
| Valin | 28393981?13 |
| Leucine | 27383881259 |
| Phenylalanine | 243333694214 |
| Alanine | 204141102?? |
| Tyrosine | 15201551258 |
| Arginine | 13131333113 |
| Aspartic acid | 11141134?11 |
| Cysteine | 8992496 |
| Glutamine | 7773471 |
| Serin | 66410?2 |
Preheat the oven to 180 °C.
Drain the liquid from the canned tuna in its own juice (150 g) and place it in a bowl.
Add eggs (2 pcs.), almond flour (3 tbsp.), and spices: salt (1/4 tsp.) and black pepper to taste. Mix everything thoroughly. If the dough is not liquid enough, also add water (3 tbsp.).
Pour the mixture into a baking dish, shaping it as needed to resemble a pizza base (crust), and place it in the preheated oven.
Bake the dough for 15-20 minutes until it turns golden brown.
Mash the avocado (1 pc.) in a small bowl with a fork. Add salt and a little black pepper for taste.
If desired, you can use guacamole instead of regular avocado. The recipe is attached below.
Once the dough is ready, remove it from the oven and evenly spread the avocado puree over the entire surface.
Prepare a poached egg. To do this, bring water to a boil in a small saucepan and reduce the heat to low so that the water is not boiling. Create a whirlpool in the water and gently pour in the egg (1 pc.).
Cook the egg for 3-4 minutes to your desired doneness.
After that, carefully remove the egg with a slotted spoon and place it in the center of the pizza.
If desired, you can garnish the dish with sun-dried tomatoes.
| Health benefits | |
|---|---|
| Testosterone increase | |
| For intimate health (blood circulation) | |
| Thyroid support | |
| Metabolism Boost | |
| Enhancing brain function and memory | |
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