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Photo of Smoky tuna and chickpea pan-fry by WW

Smoky tuna and chickpea pan-fry

0 - 3
PersonalPoints™ per serving
Total Time
20 min
10 min
10 min


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 leaves

200 g

Lemon juice

1 tbs, plus lemon wedges to serve

Canned tuna in springwater, drained

320 g, (1 x 425g can) flaked


  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.


ADD IT: 1 tbs flaked toasted almonds (contains nuts) to serve. SWAP IT: Spinach for baby kale (shredded).