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Millet vegetable pan with tuna

updated

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Ingredients for 3 servings:

  • 220 g millet
  • 400 g zucchini
  • 150 g carrot(s)
  • 150 g onion(s)
  • 1 clove(s) garlic
  • 1 dash of soy sauce
  • ½ can tuna, in its own juice
  • 1 tbsp olive oil
  • some basil, fresh
  • some oregano, fresh
  • Salt
  • pepper
  • 50 g Parmesan, grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

very light dish

Cook the millet according to the package instructions. Meanwhile, peel the onions and garlic, then dice and press each one. Sauté the diced onions and garlic in a large pan with 1 tablespoon of olive oil. Peel the carrots, dice them into small pieces, add them, and sauté. Dice the zucchini into small pieces and add them too. Sauté everything together until the vegetables are pleasantly firm to the bite. Add the millet and tuna, season with chopped herbs, soy sauce, salt, and pepper, and stir well. Sprinkle the vegetables with the cheese and let it melt slightly.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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