Smoky tuna and chickpea pan-fry
0
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Ingredients
Red onion
1 medium, cut into thin wedges
Yellow capsicum
1 medium, cut into 3cm pieces
Canned chickpeas, rinsed and drained
1 400g can, (1 x400g can)
Smoked paprika
2 tsp
Baby spinach
200 g
Lemon juice
1 tbs, plus lemon wedges to serve
Tuna, canned in springwater, drained
320 g, (1 x 425g can) flaked
Instructions
1
Heat a large non-stick frying pan over high heat. Cook onion and capsicum, stirring occasionally, for 6 minutes or until lightly charred and just tender. Reduce heat to medium. Add chickpeas and paprika and cook, stirring, for 2 minutes or until heated through.
2
Add spinach and juice and cook, stirring, for 2 minutes or until spinach has just wilted. Add tuna and gently toss. Serve with lemon wedges.
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