Smoky tuna & chickpea pan-fry
Calorie controlled cooking spray
1 small, sliced into thin wedges
1 medium, chopped
1 can(s), large, drained, drained and rinsed
2 teaspoons, level, smoked paprika
200 g, baby leaves
Lemon Juice, Fresh
1 medium, wedges to serve
Tuna in spring water, drained
3 can(s), medium, drained, flaked
- 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.
- 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.