Royal Ratatouille with Yellowfin Tuna

Servings

Prep Time

25 minutes

Difficulty

Intermediate

Ingredients

2 cans King Oscar Yellowfin Tuna in Extra Virgin Olive Oil, drained
1 tbsp olive oil
1 yellow onion, roughly chopped
4 garlic cloves, crushed and thinly sliced1 tsp fresh thyme
1 tsp chopped fresh rosemary1 eggplant, roughly chopped
1 zucchini, roughly chopped
1 summer squash, chopped
2 sweet bell peppers, chopped (yellow, red, or orange will do – green is less sweet and not recommended)
5 large ripe tomatoes, roughly chopped
2 tsp kosher salt
Cracked black pepper, to taste
2 large bay leaves
Fresh chopped parsley, for garnish
Fresh toasted bread, to serve

The classic Provençal summer stew gets a royal treatment. Eggplant, zucchini, squash, peppers, and tomatoes slow-cooked with herbs and finished with yellowfin tuna.

Instructions

Heat oil in Dutch oven or large pot over medium-high heat. Add onions, simmer until translucent, stirring occasionally. (Note: Use olive oil from tuna tin for extra flavor.)
Add garlic and herbs, simmer until fragrant, about one minute.
Transfer all chopped vegetables to pot along with salt and pepper, give it a quick stir. Nestle the bay leaves into the vegetables and cook, uncovered, for about 10 minutes.
After 10 minutes, give vegetables a good stir. Tomatoes should be starting to break down to create a nice juice. At this point, stir in the tuna.
Cook, uncovered, for another 15 minutes or until vegetables and tuna are tender and tomatoes have broken down.
Garnish with fresh chopped parsley and serve with slices of toasted fresh bread.