Recipe: Italian Tuna & Vegetable Skillet
A recipe based on pantry staples just might make the difference between ordering takeout and having a healthy, balanced meal in minutes. A few pantry items rounded out with fresh produce (use what you’ve got!) means this dish delivers a satisfying mix of protein, carbohydrates, and veggies all-in-one-skillet. Quick, healthy, and delicious…check out the recipe below for a meal in minutes that will elevate a few pantry staples in a way you might not have considered before!
Italian Tuna & Vegetable Skillet
Serves 3-4
Ingredients
- 1 Tbsp olive oil
- 2 cloves garlic, diced
- 1 can crushed tomatoes (28 oz)
- 1 tsp Italian seasoning blend
- 12 oz can (or 2, 6 oz) solid white albacore tuna, drained
- 4 oz can mushroom stems and pieces, drained
- 5 oz bag baby spinach
- 1 tablespoon red-wine or balsamic vinegar
- ¼ cup kalamata olive slices, chopped
- ¼ cup grated Parmesan cheese, optional
Directions
- Heat olive oil in large nonstick skillet over medium heat. Add garlic and saute for one minute. Our in crushed tomatoes and Italian seasoning blend, stirring well to combine. Simmer 10-15 minutes on low until mixture is slightly thickened.
- Section out tuna from can and add to skillet in large flakes. Pour in mushroom pieces and stir to combine with sauce. Top with baby spinach leaves to allow to cook 1-2 additional minutes.
- When spinach has wilted, drizzle dish with red -ine vinegar and sprinkle with chopped olives before serving and grated Parmesan cheese before serving.
To make this dish align with the Plate Method, prepare the grain/starch of your choice according to package directions and serve this dish on top. Consider chickpeas, rice, whole wheat pasta, or gnocchi.
Swaps
- For the tuna: cod fillets, chicken breast, chickpeas, tempeh
- Veggie swaps/additions: sweet bell pepper, artichoke hearts, kale, fresh mushrooms