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Tuna courgetti with lemon and thyme

Name: Tuna courgetti with lemon and thyme
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 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

mins

15

approx

2

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Nutrition

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

Featuring

Infusions Tuna Lemon & Thyme

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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.

EXPERTs TIP

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