Skip to main content Search

Allergen-friendly Tuna and Sun-dried Tomato Courgetti
No ratings
Prep. 10 min
Total 10 min
2 portion
Sign up for free

Ingredients

  • parsley leaf, fresh
    10 gram
  • garlic clove
    1
  • honey
    10 gram
  • olive oil
    30 gram
  • lemon juice
    20 gram
  • sea salt
    ¼ teaspoon
  • black pepper, ground
    2 - 3 pinch
  • tomato, dried, in oil drained, roughly chopped
    10
  • tuna, canned, in brine (drained, approx. 115 g)
    130 gram
  • courgette raw, spiralized or cut in ribbons (approx. 300 g)
    2

Difficulty

easy

Nutrition per 1 portion

Protein 23 g
Calories 1586 kJ / 379 kcal
Fat 17.4 g
Carbohydrates 24.4 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Every Season Is a Healthy Season 30 Recipes
International

You might also like...

Paella

4.3(250)

30 min

Mussels in turmeric and ginger broth

4.6(28)

20 min

Sliced Fish Tofu Soup

4.8(6)

2 h 10 min

Creamy "Cambodian" style fish curry

4.7(66)

40 min

Citrus-Glazed Salmon with Roasted Cauliflower Salad

4.3(74)

1 h

Chilli crab with coconut rice and sambal (Mark LaBrooy)

4.8(17)

1 h 30 min

Curried pickled fish

4.3(6)

49 h

Maple Teriyaki Salmon with Rice and Broccoli

4.6(88)

30 h

Simple steamed salmon

4.9(106)

30 min

Prawn Curry

4.7(331)

30 min

Gambas

4.7(18)

10 min

Thai Steamed Fish With Lime

4.7(287)

30 min

 Show all
Show all