Peppers with tuna and mushrooms

    20 min

    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

    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