 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
|
This is a recipe I tried at a friends house once. The combination is actually really tasty, I have made it unsuccessfully and successfully. The difference being the chilli peppers. The heat works so well with the tuna. It's LOW FAT too!!!! Dairy free if served without sour cream. Just to clarify spring onions/scallions I consider to be the same thing. Ingredients:
1 tablespoon olive oil |
2 cloves garlic, minced |
2 fresh chilies |
1 red bell peppers or 1 green bell pepper, diced |
5 -7 mushrooms, sliced into thin t's |
1 can chopped tomato |
1 teaspoon oregano |
1 can chunk tuna |
5 scallions, chopped ((spring onions)) |
salt and pepper |
sour cream or low-fat sour cream, to serve (optional) |
penne, cooked (two servings) |
Directions:
1. Heat olive oil in pan, add garlic and chillis and saute lightly, do not burn.
2. Add bell pepper and mushrooms and saute over medium heat, until soft.
3. Add tin of tomatoes and oregano and simmer about 5 minutes.
4. Add drained tuna chunks and stir in.
5. When tuna is heated, take sauce off heat and add spring onions.
6. Stir in pasta, season to taste.
7. Serve with dollops of sour cream.
|
|