Method:
- Let the tuna in its own juice drain.
- Cut the courgette into ribbons or spaghetti, the garlic into slices and the drained sun-dried tomatoes in oil into smaller pieces.
- Fry the courgette in the ghee until it softens (about 5-6 minutes) and set it aside.
- If needed, add a little fat to the pan and briefly fry the garlic, cherry tomatoes, sun-dried tomatoes and pumpkin seeds in it until lightly browned and the tomatoes release their juice.
- Season with salt and pepper.
- Mix the mixture with the courgette and tuna. Before serving, sprinkle with grated parmesan and drizzle with extra virgin olive oil.
The recipe was made for us by Marta from the blog Lowcarb po slovensky.
Comments
There are no comments yet.