Skip to main content Search

Allergen-friendly Tuna and Sun-dried Tomato Courgetti
No ratings
Prep. 10min
Total 10min
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...

Salmon with ginger sauce and spiced cashews

4.7(508)

30min

Chilli crab with coconut rice and sambal (Mark LaBrooy)

4.8(20)

1 h 30min

Steamed red curry fish (Matt Sinclair)

4.4(178)

30min

Hearty seafood chowder

4.5(84)

1 h

Coconut fish curry

4.7(420)

1 h 10min

Salmon and Basmati Rice with Dill Cream Sauce

4.8(58)

40min

Sambal udang (Skinnymixers)

4.6(70)

50min

Orange Salmon with Broccoli Couscous

4.4(17)

35min

Steamed Mahi Mahi and Mixed Vegetable Parcels

4.3(28)

1 h 15min

Ginger salmon udon with spiced cashews

4.5(86)

35min

Fish pie with mashed potato topping

4.4(265)

2 h

Salmon with lemon hollandaise, asparagus and rice

4.4(111)

45min

 Show all
Show all