Soft wheat tuna pan

Ingredients for 2 servings:

• 1 cup wheat (soft wheat, e.g. Ebly), approx. 170 g
• 1 ½ cup(s) broth
• 1 tbsp oil
• 1 small onion(s)
• 1 m.-sized carrot(s)
• 1 medium-sized bell pepper(s)
• 1 m.-sized tomato(s)
• 1 garlic clove(s)
• 1 can tuna, in its own juice
• 100 ml cream
• salt and pepper
• oregano
• basil

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Bring the soft wheat flour to a boil in the broth and simmer over low heat until the liquid is absorbed. Meanwhile, heat the oil in a pan, finely chop the onion, and sauté it. Grate the carrot, slice the bell pepper, and dice the tomato, then add everything to the onions and fry well. Chop the garlic and add it to the vegetables. Drain the tuna, tear it into pieces, and add it to the pan. Add the cooked and drained soft wheat flour. Pour in the cream and reduce slightly. Season with salt and pepper, stir in some oregano and basil, and serve.