Tuna Pan with Vegetables and Herbs

Ingredients

• 1 onion
• 1 Garlic clove
• 150 g Mushrooms
• 2 Zucchini
• 2 red bell peppers
• 400 g tuna in its own juice (canned; drained weight)
• 2 tbsp olive oil
• 2 Spring Onions
• 1 tsp dried herbs (e.g., oregano, thyme or basil)
• 2 tsp lemon juice
• Pepper

Instructions

1. 1.

   Peel and finely chop the onion and garlic. Clean the mushrooms and slice them. Wash and dice the zucchini. Wash, halve, seed, and cut the bell peppers into small pieces. Place the tuna in a sieve, drain, and roughly flake it.

2. 2.

   Heat half of the oil in a non-stick pan. Sauté the mushrooms over medium-high heat for 5–7 minutes until lightly browned and no longer releasing liquid. Remove and set aside.

3. 3.

   Heat the remaining oil in the same pan. Add the onion and garlic and sauté over medium heat for 2 minutes until translucent. Add the bell peppers and zucchini, cooking for 4–5 minutes until the vegetables are tender yet still firm.

4. 4.

   Return the sautéed mushrooms to the pan. Gently fold in the tuna and warm over medium heat for 2 minutes, being careful not to fry it so it stays moist.

5. 5.

   Trim and wash the spring onions, slicing the green parts into thin rings. Season the tuna-vegetable pan with herbs, lemon juice, and pepper. Plate and garnish with spring onion rings.