Allergen-friendly Tuna and Sun-dried Tomato Courgetti

4.6 38 ratings

Prep. 10 min

Total 10 min

2 portions

Ingredients

fresh parsley leaves
10 g
garlic clove
1
honey
10 g
olive oil
30 g
lemon juice
20 g
fine sea salt
¼ tsp
ground black pepper
2 - 3 pinches
sun-dried tomatoes in oil drained, roughly chopped
10
tinned tuna, in brine (drained, approx. 115 g)
130 g
courgettes raw, spiralized or cut in ribbons (approx. 300 g)
2

Difficulty

easy

Nutrition per 1 portion

Calories 379 kcal / 1586 kJ

Protein 23 g

Fat 17.4 g

Carbohydrates 24.4 g

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