Smoky tuna and chickpea pan-fry

Total Time
0:20
Prep
0:10
Cook
0:10
Serves
4
Difficulty
Easy
Ingredients
  • red onion
    1 medium, cut into thin wedges
  • yellow capsicum
    1 medium, cut into 3cm pieces
  • chickpeas, canned, rinsed, drained
    1 can(s), (400g can)
  • smoked paprika
    2 tsp
  • baby spinach leaves
    200 g
  • lemon juice
    1 tbs, plus lemon wedges to serve
  • Tuna, canned in springwater, drained
    425 g, (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.
Notes
ADD IT: 1 tbs flaked almonds (toasted) to serve. SWAP IT: Spinach for baby kale (shredded).

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