Smoky tuna and chickpea pan-fry
1 medium, cut into thin wedges
1 medium, cut into 3cm pieces
Canned chickpeas, rinsed and drained
1 400g can, (1 x400g can)
Baby spinach leaves
1 tbs, plus lemon wedges to serve
Canned tuna in springwater, drained
320 g, (1 x 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.