A nutrition-dense and easy supper, which just so happens to be gluten and dairy-free.
So I used my spiraliser for the first time last night – it's super cool – no vegetable is safe now ;-) This is a super easy and quick midweek supper idea, made mostly from store cupboard essentials which makes it friendly on your food budget too.
tuna, tomato, sauce, courgette, pastaI wanted to try to make Courgette ‘pasta' first so I made Tuna & Tomato sauce with Courgette ‘Pasta'.
It's a really nutrition-dense, easy, cheap, storecupboard supper and it's gluten free, dairy free, paleo and primal.
|1 tin tuna in spring water|
|1 tin chopped tomatoes|
|1/4 tsp dried chill flakes (optional if you don't like spice)|
|1 red onion|
|1 tsp dried mixed herbs|
|Salt & pepper|
1. Chop the ends off the courgettes and put them through a spiraliser (if you don't have one use a julienne peeler or a normal peeler and make courgette ribbons instead). Put to one side.
2. Chop the red onion fairly finely and fry gently in a large frying pan with a dash of olive oil for 8 minutes, until soft.
3. Add the dried herbs and chilli flakes and gently fry for a further 2 minutes.
4. Add the chopped tomatoes and water to the pan, bring to the boil and then simmer gently for 15-20 minutes. Add a little more water if it starts to looks dry.
5. Add the drained and flaked tuna to the pan for the last 2 minutes to warm through.
6. Add salt & pepper to suit your taste.
7. With 5 minutes to go, heat another large frying pan to a high heat with a glug of olive oil (I used a chilli infused one, garlic infused will also work well). Add the courgette pasta/ribbons and fry for about 3 minutes until the courgettes have softened and started to pick up a bit of colour.
Serve up the tuna and tomato sauce on top of the ‘pasta' and enjoy!
Easy to double up if you need to.