Ratatouille with Tuna
Our high-protein ratatouille with tuna recipe features yellowfin tuna with fresh summer vegetables for an appetizing upgrade.
Ingredients
- 1 (43 oz) pouch Chicken of the Sea® Wild Caught Light Yellowfin Tuna
- ¼ c olive oil
- 4 yellow onion, roughly chopped
- 3 Tbsp minced garlic
- 1 ½ Tbsp fresh thyme
- 1 ½ Tbsp fresh rosemary, chopped
- 4 eggplant, roughly chopped
- 4 zucchini, roughly chopped
- 4 summer squash, chopped
- 8 sweet red bell peppers, chopped
- 20 large ripe tomatoes, roughly chopped
- 2 ½ Tbsp kosher salt
- 1 tsp black pepper
- 8 large bay leaves
- Fresh chopped parsley, for garnish
- Fresh toasted bread, to serve
Instructions
- Heat oil in a large pot over medium-high heat. Add the onions and simmer until they’re translucent, stirring occasionally.
- Add the garlic and herbs, and simmer until fragrant, about one minute.
- Transfer all of the chopped vegetables to the pot along with the salt and pepper; give it a quick stir. Nestle the bay leaves into the vegetables and cook, uncovered, for about 10 minutes.
- Stir and add in tuna. Cook uncovered for 15 minutes, until vegetables are tender.
- Garnish with fresh chopped parsley and serve with slices of toasted fresh bread.
