Sautéed mushrooms and tomatoes with tuna

By • July 29, 2014 0 Comments

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Author Notes: I want to share with you a delicious recipe and super light for lunch (or dinner). It is sautéed of browns mushrooms, tomatoes, tuna and brown rice. There are practically no fat. This recipe is a very “healthy”. Another advantage is the simplicity of the dish. There is nothing complicated, just a short time.Mary Devinat


Serves 4

  • 200 grams Brown mushrooms (peeled)
  • 5 Tomatoes
  • 2 Cloves of garlic
  • A small bunch of chives
  • A box of canned tuna
  • 3/4 cup Brown rice
  • 1 tablespoon Olive oil
  • Salt and pepper
  1. To start, peel the tomatoes and boil water in a saucepan. Put the rice in leather in boiling water about 15 minutes if you like it cooked. Wash the mushrooms and slice then, cut the tomatoes into quarters. Crush the garlic and coarsely chop the chives.
  2. Heat a frying pan, add the olive oil and fry wing and chives. Add mushrooms and tomatoes, stir regularly with a wooden spatula. Cook for about 10 minutes.
  3. Add parsley and crumble the tuna, stir, season with salt and pepper. Finally, add the rice. Mix well. Wait one or two minutes for the rice is impregnated the taste and serve.

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