Peppers with tuna and mushrooms

Peppers with tuna and mushrooms


2 people made this

About this recipe: Canned tuna is one of the most useful foods to have in the storecupboard. Add some herbs, flavourings and vegetables and it is magically transformed into this tasty one-pot meal.

Jan Cutler

Serves: 4 

  • 2 tbsp olive oil
  • 1 chopped onion
  • 250g halved or quartered chestnut mushrooms
  • 1 tbsp wholegrain mustard
  • grated zest of 1 lemon
  • 1 crushed garlic clove
  • 4 tbsp dry sherry
  • 280g jar of roasted red peppers
  • 185g can tuna
  • 25g chopped fresh parsley

Prep:10min  ›  Cook:10min  ›  Ready in:20min 

  1. Heat 2 tbsp olive oil in a frying pan and add 1 chopped onion. Cook for 5 minutes or until softened. Add 250g halved or quartered chestnut mushrooms. Season and cook, stirring occasionally, until the mushrooms give up their juices.
  2. Add 1 tbsp wholegrain mustard, the grated zest of 1 lemon, 1 crushed garlic clove and 4 tbsp dry sherry. Cook, stirring until the mushrooms are evenly coated with a little sauce.
  3. Meanwhile, drain and slice a 280g jar of roasted red peppers. Mix the peppers into the mushrooms and heat gently for 1 minute.
  4. Finally, stir in a 185g can tuna, drained, and 25g chopped fresh parsley. Serve immediately, with crisp salad leaves and plenty of hot crusty bread or boiled rice.

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Reviews (1)


Quick and easy to make and tastes great! - 05 Dec 2010

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