• 1 lemon, zested and juiced
  • 15g parsley, finely chopped
  • 10g basil, finely chopped
  • 2 garlic cloves, crushed
  • 1 tbsp capers, rinsed and finely chopped
  • 1 red chilli (deseeded, if you prefer less heat), finely chopped
  • 160g can tuna in olive oil
  • 2 courgettes, thinly sliced
  • 2 x 400g cans chickpeas, drained and rinsed


  • STEP 1

    Put the lemon zest and juice in a bowl and mix with the parsley, basil, garlic, capers, chilli and some seasoning. Strain in the oil from the can of tuna (about 2 tbsp), then mix in the courgettes. Toss well to completely coat in the dressing, then set aside to soften for 15 mins.

  • STEP 2

    Stir in the chickpeas and toss to combine everything before flaking in the tuna and tossing again. Serve straightaway.

Recipe from Good Food magazine, June 2023

Goes well with


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