Smoky tuna and chickpea pan-fry
- Total Time
red onion1 medium, cut into thin wedges
yellow capsicum1 medium, cut into 3cm pieces
chickpeas, canned, rinsed, drained1 can(s), (400g can)
smoked paprika2 tsp
baby spinach leaves200 g
lemon juice1 tbs, plus lemon wedges to serve
Tuna, canned in springwater, drained425 g, (425g can) flaked
- 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.
- 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.