Tuna & Vegetable Ragout

[Amy :-)]

Tuna and Vegetable Ragout
Makes a lot and freezes well

Ingredients:
1 large onion, peeled and quartered
1 medium carrot (100g), peeled and roughly chopped
250g zucchini, roughly chopped
120g capsicum, deseeded and roughly chopped
1-2 garlic cloves
20ml oil
400g tinned tomatoes
1 tsp chicken stock concentrate
1 tsp dried dill
5-10ml Worcestershire sauce
250g cup mushrooms, quartered
450g tinned tuna in springwater, drained and flaked
Cornflour slurry, amount depending how thick you want the dish

Method:
1. Chop onion, carrot, zucchini, capsicum and garlic for 2 seconds/speed 5. Scrape sides of bowl and chop again if you want them finer, otherwise add oil and saute for 6 minutes/100 degrees/reverse + soft speed.
2. Add tomatoes, stock, dill, sauce and mushrooms. Use spatula to roughly stir mushrooms through, then cook for 15 minutes/100 degrees/reverse + soft speed.
3. Add tuna and cornflour slurry. Cook for 5 minutes/100 degrees/reverse + speed 1.
4. Serve with vegetables and rice or pasta.

[judydawn]

That looks lovely Amy, I do love my tuna meals.

[Amy :-)]

Thanks Judy, I hoped it might appeal to you

We love tuna too, so convenient and yummy and healthy