Creamy Tuna Veggie Lunch Skillet (for one)
Delicious and easy lunch skillet for when you need something macro-friendly and comforting.
Servings: 1
Calories: 356kcal
Ingredients
- 1 zucchini chopped (130g)
- ½ red bell pepper diced (58g)
- 3 Tbsp. green onion chopped (22 grams)
- 1/2 cup cherry tomatoes halved (60g)
- ½ cup shredded cabbage 100g; or sub kale, spinach, or extra zucchini
- 1 tsp. Kosher salt
- ½-1 tsp. garlic powder
- ¼ tsp. pepper
- 1 can 7 oz. albacore tuna, drained (156g)
- 2 Tbsp. Trader Joe's vegan Tzatziki 30g; or sub sour cream
- 2 Tbsp. dairy-free sour cream 30g; or sub Greek yogurt
- 1 tsp. parmesan cheese 7g; or sub dairy-free
Instructions
- Cook the veggies over high heat with seasonings for about 3–5 minutes or until tender.
- Add the tuna and stir well, breaking into chunks.
- Mix in the Tzatziki and sour cream.
- Add additional salt and pepper to taste. I also added a sprinkle of dairy-free feta on top!
Notes
A very loose homage to a cozy tuna casserole.
GF/DF: This meal is naturally gluten-free; to keep it dairy-free just make sure to use the dairy-free options listed above!
This is a rare, single-serving recipe, as I originally created it as a simple lunch skillet for me. Feel free to double it for two or quadruple it for four!
Nutrition
Calories: 356kcal | Carbohydrates: 18g | Protein: 45g | Fat: 10g | Fiber: 3.6g