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.

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

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