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Recipe: Italian Tuna & Vegetable Skillet

Recipe: Italian Tuna & Vegetable Skillet
June 5, 2020Recipes

We’re in a time where a recipe based on pantry staples just might make the difference between ordering take out 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

  • 2 cloves garlic, diced
  • 1 can crushed tomatoes (15 oz)
  • 1 can petite diced tomatoes (15 oz)
  • 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
  • ¼ cup kalamata olive slices, chopped

 

Staple Items

  • 1 Tbsp olive oil
  • 1 tsp Italian seasoning blend
  • 1 tablespoon red-wine or balsamic vinegar

 

Directions

  1. Heat olive oil in large nonstick skillet over medium heat.  Add garlic and sauté for 1 minute.  Pour in crushed tomatoes and Italian seasoning blend, stirring well to combine.  Simmer 10-15 minutes until mixture is slightly thickened. Reduce heat to low.
  2. Section out tuna from can and add to skillet in large flakes.  Pour in mushroom pieces.  Top with baby spinach leaves to allow both to heat through, to wilt.
  3. When spinach has wilted, drizzle dish with red-wine vinegar and sprinkle with chopped olives before serving.
  4. To make this dish Plate Method, prepare the grain/starch of your choice according to package directions and stir in. Consider chickpeas, rice, whole wheat pasta, gnocchi.

 

Swaps

  • For the tuna: cod fillets, chicken breast, chickpeas, tempeh
  • Veggie swaps/additions: sweet bell pepper, artichoke hearts, kale, fresh mushrooms

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