Spätzle in tuna and mushroom sauce

Ingredients for 4 servings:

• 500 g spaetzle
• 300 g tomatoes, peeled (can)
• 1 can of mushrooms
• 2 cans of tuna, natural
• 1 tbsp margarine
• 1 bell pepper(s), finely chopped
• salt and pepper
• some oil
• n. B. garlic

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

WW – suitable

Peel and crush the garlic, and fry it in hot oil along with the chopped bell pepper. Chop the peeled tomatoes and add them to the pot along with the stock. Drain the mushrooms and tuna and add them to the pot. Season to taste. Simmer everything over low heat for about 20 minutes. In the meantime, cook the spaetzle according to the package instructions. Drain them in a sieve and let them drain. Place the spaetzle in a baking dish with the vegetable and tuna mixture and stir well. Sprinkle some flakes of margarine over the mixture. Bake in a preheated oven at 175°C for about 10 minutes. For all WW fans: I usually omit the oil for frying and also skip the margarine flakes. If you still want some, it also tastes good with Lätta.