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.
8 people made this
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
Method Prep:10min › Cook:10min › Ready in:20min
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.
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.
Meanwhile, drain and slice a 280g jar of roasted red peppers. Mix the peppers into the mushrooms and heat gently for 1 minute.
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.