🛒Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 medium zucchini, diced
- 1 cup cherry tomatoes, halved
- 2 cans (5 oz each) tuna in water, drained
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
🔧Kitchen Tools Needed
- large skillet
- spatula
- knife
- cutting board
- measuring spoons
📝Instructions
- 1
Heat olive oil in a large skillet over medium heat.
- 2
Add diced onion and red bell pepper. Sauté for 3-4 minutes until the onion is translucent.
- 3
Stir in minced garlic and cook for another 1 minute until fragrant.
- 4
Add diced zucchini and cook for 2-3 minutes until it starts to soften.
- 5
Stir in halved cherry tomatoes and cook for another 2 minutes.
- 6
Add drained tuna, dried oregano, and dried basil to the skillet. Cook for 3-4 minutes, breaking up the tuna with a spatula.
- 7
Season with salt and pepper to taste.
- 8
Sprinkle grated Parmesan cheese over the skillet and stir until melted and well combined.
- 9
Drizzle lemon juice over the top and sprinkle with chopped fresh parsley before serving.
🥗Nutrition Information
⚡Calories per serving: 210
🏷️Recipe Tags
❓Frequently Asked Questions
Can I use fresh tuna instead of canned?
Yes, you can use fresh tuna. Simply cook it separately until fully cooked, then flake it into the skillet at the appropriate step.
Can I add other vegetables to the skillet?
Absolutely! Feel free to add vegetables like spinach, mushrooms, or broccoli for added flavor and nutrients.
