Lemon & Pepper Tuna “Nachos”
VIEW RECIPE
Tuna & Tomato Spanish Stew
Serves3
Time to Table15 min
An exquisite and delectable repas.
This recipe has been created by Chef Erica Karbelnik, Top Chef Canada’s season 9 winner!
SHARE THIS RECIPE
USED IN THIS RECIPE
Ingredients
1 can (85 g) Clover Leaf® Flaked Light Tuna - Tomato and Onion
2 Vine ripe tomatoes, diced
¼ Red onion, sliced
2 cloves Garlic, sliced thinly
½ cup Pimento stuffed olives, sliced
½ can (270 mL) Chickpeas, drained
2 tbsp Spanish smoked paprika
3 tbsp Sherry vinegar or red wine vinegar
4 tbsp Olive oil
¼ cup Parsley, chopped
¼ cup Roasted red pepper, diced
3 slices Sourdough bread
USED IN THIS RECIPE
PREP INSTRUCTIONS
- Heat 2 tbsp of olive oil in a pan on medium high heat.
- Add in chopped tomatoes and cook down for 2 minutes.
- Add garlic and red onion. Saute until fragrant and translucent. Add in the chickpeas, red pepper, paprika and olives, and combine.
- Spice the toast for about 30 seconds.
- Deglaze the pan with sherry vinegar and add Clover Leaf Flaked Light Tuna – Tomato and Onion. Cook for an additional 4 minutes until chickpeas are soft and there is not a lot of liquid.
- Season with parsley. Serve with some toasted sourdough.
This recipe has been created by Chef Erica Karbelnik, Top Chef Canada’s season 9 winner!
nutrition
| Amount per serving |
% Daily Value |
|
|---|---|---|
| Calories | 410 | |
| Fat | 23 g | 31% |
| Saturated Fat | 3 g | |
| Trans Fat | 0 g | |
| Saturated + Trans | 13% | |
| Carbohydrate | 41 g | |
| Fibre | 7 g | 25% |
| Sugars | 8 g | 8% |
| Protein | 14 g | |
| Cholesterol | 10 mg | |
| Sodium | 810 mg | 35% |
| Potassium | 400 mg | 9% |
| Calcium | 75 mg | 6% |
| Iron | 4.5 mg | 25% |
