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Smoky tuna and chickpea pan-fry

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

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

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