Try this hearty and nourishing meal for workout days. This is a low fat, high fibre meal with carbs and protein to fuel your body. Just halve the recipe if you’re cooking for 1 and use the lid supplied to keep the rest of your Fridge Pot fresh for another meal.

Makes: 2 large meals

Takes: about 35 minutes

Ingredients

1 x 110g John West Tuna in Spring Water Fridge Pot
400g new potatoes, scrubbed and sliced into discs about 5mm thick
1 tbs olive oil
100g tenderstem broccoli
50g sugar snap peas, or mange tout, halved diagonally if large
1 medium leek, sliced
black pepper
large handful spinach, washed

To serve

small handful flat leaf parsley, roughly chopped
Sriracha sauce

  1. Steam the sliced potatoes for about 7 minutes until almost tender then drain
  2. Heat the oil in a large non-stick frying pan or deeper sauté pan. Saute the potatoes for 4 minutes over medium heat, stirring to ensure even cooking
  3. Add the broccoli and fry for another 4-5 minutes then add the leeks and sugar snaps. Season well with black pepper and sauté for a further 4 minutes or so, until all the vegetables are tender and the potatoes are golden
  4. Turn off the heat, stir in the spinach then add the tuna chunks on top. Pop on the lid if you have one and just allow the spinach to wilt a little and the tuna to warm through for a minute or so
  5. Divide between two bowls and sprinkle with the parsley then drizzle on some sriracha sauce before serving

 

Tip: if you prefer your broccoli a bit less crunchy, you can steam it for a minute or so before adding to the pan.

If you’d like to increase the fat content, swap to John West Tuna in olive oil or tuna in sunflower oil instead.