Ingredients
- 0.25 teaspoon Salt
- 0.25 tsp ground, Pepper
- 1 l yields, Lemon juice, raw
- 1 tsp(s) Rosemary, fresh
- 1 tsp Spices, marjoram, dried
- 1 tsp Thyme, fresh
- 110 g Tomatoes
- 13 g Garlic, raw
- 3 tbsp , Extra Virgin Olive Oil
- 300 g Tuna in Water
- 45 g Red Onion
- 570 g Bok Choi
- 600 g Eggplant, raw
- 70 g Red
Instructions
- Prep the vegetables: wash and chop the Bok Choi, dice the eggplant, chop the tomatoes, finely slice the red onion, and mince the garlic.
- Drain and flake the tuna.
- In a bowl, mix the olive oil, lemon juice, marjoram, thyme, rosemary, salt, and pepper to make the dressing.
- In a large skillet, heat a tablespoon of olive oil over medium heat and sauté the red onion and garlic until soft, about 5 minutes.
- Add the diced eggplant to the skillet and cook until tender, about 10 minutes.
- Add the bok choy and chopped tomatoes to the skillet, cooking until the bok choy is wilted, about 5 minutes.
- Finally, stir in the flaked tuna, warming it through.
- Remove from heat and drizzle the dressing over the cooked mixture. Gently toss to combine.
- Serve the Tuna Tomato Bowl warm.
Nutrition Information
- Calories: 310
- Carbohydratecontent: 21
- Fibercontent: 9
- Sugarcontent: 13
- Sodiumcontent: 533
- Proteincontent: 24
- Fatcontent: 16
- Saturatedfatcontent: 2
- Monounsaturatedfatcontent: 10
- Polyunsaturatedfatcontent: 2
- Unsaturatedfatcontent: 12
- Transfatcontent: 0