Creamy Tuna Cabbage


Creamy Tuna Cabbage Wholeheart Magazine

1 brown onion chopped

1 -2 tsp crushed garlic

1.4 cabbage chopped into large pieces

1 large egg plant

1 large green capsicum

1/2 bunch of parsley

400g can of spring water tuna

1 tbls mustard

1 x small can of light coconut milk


Heat 1 tbs oil in a pan. Add garlic and onion and stir fry for three minutes. Add chopped cabbage and capsicum mix through and stir fry for 5 minutes. Add chopped egg plant and stir fry for another five minutes, or until all ingredients are still slightly firm.

Add drained can of tuna, cocoanut milk, mustard and parsley, stir through, simmer for 2-3 minutes or until heated through and serve.

Amy BennComment