Vegetable spaetzle pan with tuna
Time
Preparation time: 20 min.
Cooking or baking time: 20 min.
Total preparation time: 40 min.
This colorful vegetable pan is cooked quite quickly and tastes good if any leftovers are left over, which is usually not the case, even cold the next day very good!
ingredients
For 3 - 4 servings
- 250 - 300 g Spaetzle
- 3 - 4 spring onions
- 2 cloves of garlic
- 3 zucchini
- 1 - 2 red pepper (s)
- 250 g chicory
- 1 can of tuna in oil
- 1 can of tuna in its own juice
- salt and pepper
- chilli flakes
- some nutmeg
- something sour
- a few arugula leaves
preparation
- Cook the spaetzle in boiling salted water for 9 minutes, drain and set aside.
- In the meantime wash the spring onions, clean and cut into fine rings, dice the garlic cloves very finely. Wash the zucchini and cut into slices about 5 mm thick and cut them in half, wash the peppers, cut the lid with the stem into thin rings and clean. Rinse the chicory, clean and cut into fine strips.
- Heat the oil from the tuna tin on a large pan (add some sunflower oil if necessary) and sauté the onion rings and garlic cubes, then add the halved zucchini slices and paprika rings and sauté for about 10 minutes over medium heat with repeated turns.
- Now the finely chopped chicory is added and steamed all together for about 5 minutes over medium heat.
- Then add the drained spaetzle, mix everything and season to taste with pepper, salt, chilli flakes and a little nutmeg. By turning several times, the whole thing is sauteed for at least 5 minutes, while the spaetzle should be lightly browned.
- Finally, the tuna is carefully lifted from the cans, then the dish can be served with a dollop of sour cream and some rocket leaves.
A glass of chilled wine spritzer or Hugo fits wonderfully. Good Appetite!
