Tuna courgetti with lemon and thyme

Heart outline Heart 1 person Clock graphic 15 Min Cutlery circle Serves 2


  • 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

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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