Creamy Tuna Veggie Lunch Skillet (for one)
Delicious and easy lunch skillet for when you need something macro-friendly and comforting.
Servings: 1
Calories: 400kcal
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 kale 50g; or sub cabbage, 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. nonfat Greek yogurt 30g; or dairy free sour cream
- 2 Tbsp parmesan cheese 14g; 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, yogurt and parmesan.
- Add additional salt and pepper to taste.
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!
Search: Lillie Eats And Tells Creamy Tuna Skillet
Nutrition
Calories: 400kcal | Carbohydrates: 16g | Protein: 56g | Fat: 8.6g | Fiber: 4g