A can of tuna and some fresh vegetables with pasta makes a fast and nutritious dinner.
Ingredients
- 1 tablespoon olive oil
- 1 large fennel bulb, trimmed, halved, thinly sliced
- 1 small red onion, thinly sliced
- 185g can tuna with chilli in oil
- 1/2 cup (110g) chargrilled capsicum, thinly sliced
- 3 tablespoons capers
- 1 cup fresh dill sprigs, loosely packed
- 350g reduced carb spaghetti
- Sea salt & freshly ground black pepper
Method
- Step 1Heat oil in a medium pan. Cook fennel and onion over medium heat for 3 minutes, or until just tender. Transfer to a bowl.
- Step 2Remove the chillies from can of tuna and finely chop. Add to bowl with tuna including oil, capsicum, capers and dill.
- Step 3Meanwhile, cook pasta in salted boiling water until just tender. Drain well. Add to bowl with other ingredients, toss well to combine, season to taste and serve immediately.
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1970 kj
Energy
18g
Fat Total
2.5g
Saturated Fat
47g
Carbs (total)
All nutrition values are per serve
- Author: Jess Sly
- Image credit: John Paul Urizar
- Publication: Fresh Living
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