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Tuna courgetti with lemon and thyme
15 Min Serves 2
Ingredients
- 200g courgetti
- 100g green beans, halved
- 100g tenderstem broccoli, chopped
- 1 tsp olive oil
- 1 medium courgette, halved lengthways, then sliced
- 2 tsp pine nuts
- 1 garlic clove, thinly sliced
- 100g sugarsnap peas
- 1 tsp capers in brine, rinsed and drained
- 2 tbsp reduced fat crème fraîche
- black pepper
- 2 x 80g pots of John West Infusions Tuna – Lemon and Thyme
To Serve:
- Fresh thyme leaves
- Lemon wedges
-4039-400x400.png "Infusions Tuna Lemon & Thyme")
Made with
Infusions Tuna Lemon & Thyme
Infusions Tuna Lemon & Thyme
Tuna with zesty lemon and thyme-infused extra virgin olive oil. Super served cold with a salad. The convenient, no-drain pot and easy-open lid also make this an easy lunch to whip up at home or at the office.
Step 1
Bring a large pan of salted water to the boil and cook the courgetti, green beans and broccoli for two minutes.
Step 2
Meanwhile, heat the olive oil in a large pan and sauté the courgettes for 3-4 minutes until golden. Add the pine nuts, garlic and sugarsnaps and cook for one minute longer.
Step 3
Drain the green vegetables, reserving a little of the cooking water. Add to the pan with the courgettes and stir to combine.
Step 4
Add the capers, crème fraîche and plenty of black pepper and stir to combine, adding a splash or two of the cooking water to loosen. Gently stir in the tuna.
Step 5
Divide between two warmed serving bowls. Scatter over a few extra thyme leaves and serve with lemon wedges for squeezing.
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