Smoky tuna & chickpea pan-fry
0
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Jazz up tuna fish with smoked paprika for a light but filling Moroccan-inspired dish
Ingredients
Calorie controlled cooking spray
4 spray(s)
Red onion
1 small, sliced into thin wedges
Yellow pepper
1 medium, chopped
Chickpeas, cooked
1 can(s), large, drained, drained and rinsed
Paprika
2 teaspoon(s), level, smoked paprika
Spinach
200 g, baby leaves
Lemon Juice, Fresh
1 tablespoon(s)
Lemon
1 medium, wedges to serve
Tuna in spring water, drained
300 g, flaked
Instructions
1
Mist a large, nonstick frying pan with cooking spray and place over a high heat. Cook the onion and pepper, stirring, for 6 minutes or until lightly charred and just tender. Reduce the heat to medium.
2
Add the chickpeas and paprika and cook, stirring, for 2 minutes or until heated through. Stir in the spinach and lemon juice and cook, stirring, for 2 minutes or until the spinach has just wilted. Then add the tuna and gently toss to combine. Divide between 4 bowls and serve with the lemon wedges.
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