Smokey's zucchini and tuna ragout

Ingredients for 4 servings:

• 2 cans of tuna in brine, 155 g each
• 750 g zucchini
• 1 bunch basil, cut into coarse strips
• 2 tbsp olive oil
• 2 cloves garlic, sliced
• 1 m.-sized onion(s), cut into thin slices
• 4 tbsp vermouth (Noilly Prat)
• 200 ml cream
• 50 ml broth
• 2 tbsp capers
• 1 tsp, heaped pepper, green, dried, coarsely crushed
• e.g. chili flakes
• n. B. Pepper, from the mill
• n. B. Salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Low-carb, SiS-compatible

Dice the zucchini and fry in hot oil. Add the garlic and onions and fry. Deglaze with Noilly Prat, add the cream and capers, and season with green pepper, chili flakes, and salt. Drain the tuna well, cut into pieces, and add to the zucchini. Bring to a boil briefly and season again with pepper and salt. Then stir in the basil and serve immediately on two warmed plates.