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Tuna Zucchini Skillet - A Quick, Flavorful Weeknight Meal

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Canned tuna (2 cans, preferably solid or chunk light in water or olive oil)
  • Zucchini (2 medium, about 1 pound total)
  • Yellow onion (1 small)
  • Garlic (3 cloves)
  • Cherry tomatoes (1 cup) or 1 large tomato, diced
  • Red pepper flakes (optional, for heat)
  • Dried oregano or Italian seasoning (1 teaspoon)
  • Fresh parsley or basil (small bunch)
  • Lemon (1, for zest and juice)
  • Olive oil (2–3 tablespoons)
  • Capers (1 tablespoon, optional but great)
  • Salt and black pepper
  • Parmesan or feta (optional, for finishing)
  • Cooked rice, pasta, or crusty bread (optional, for serving)

Method
 

  1. Prep the vegetables: Slice the zucchini into half-moons, about 1/4 inch thick. Dice the onion. Mince the garlic. Halve the cherry tomatoes. Zest and juice the lemon.
  2. Heat the pan: Warm 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion with a pinch of salt and cook 3–4 minutes until softened.
  3. Sauté the zucchini: Add the zucchini and another drizzle of oil if the pan looks dry. Cook 5–7 minutes, stirring occasionally, until lightly browned and tender with a slight bite.
  4. Add aromatics: Stir in the garlic, dried oregano, and a pinch of red pepper flakes. Cook 30–60 seconds until fragrant.
  5. Toss in tomatoes and capers: Add the cherry tomatoes and capers. Cook 2–3 minutes, just until the tomatoes begin to slump and release a little juice.
  6. Fold in the tuna: Drain the tuna well. Flake it gently into the skillet. Stir carefully to combine without breaking it up too much. Warm through for 1–2 minutes.
  7. Finish bright: Add lemon zest and 1–2 tablespoons of lemon juice. Season with salt and black pepper to taste. Remove from heat.
  8. Herbs and cheese: Fold in chopped parsley or basil. If you like, sprinkle with a little grated Parmesan or crumbled feta for richness.
  9. Serve: Enjoy straight from the skillet, or spoon over rice, quinoa, or pasta. It’s also great piled onto toasted bread or wrapped in a warm pita.