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Rena's PoThuPa

updated

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Ingredients for 1 servings:

  • ½ leek(s)
  • ½ can tuna, marinated in water
  • ¼ bell pepper(s), red
  • n. B. Salt and pepper and spices of your choice
  • some butter

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

Leek, tuna, peppers – quick, easy, and delicious – low-carb

Heat some butter in a pan. Trim the leeks, cut them into finger-thick slices, and add them. When the leeks are lightly browned, deglaze with a splash of water and simmer for a while (at this point, I like to pull the leek rings apart with a fork to help them cook faster). Meanwhile, open the can of tuna, drain (or drink) the juice, and add half of it to the leeks. Now chop a quarter of the bell pepper and add it to the pan. Season to taste with salt, pepper, and other spices. The liquid has almost evaporated, and the dish is ready. Transfer to a plate and serve. 220 kcal per serving.

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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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