Ratatouille with Tuna

This classic summer stew gets a protein-packed upgrade with savory Genova Yellowfin Tuna in Olive Oil.

Total Time 6 Servings

Ingredients

  • 2 (5-ounce) cans of Genova Yellowfin Tuna in Olive Oil, drained
  • 1 Tablespoon olive oil
  • 1 yellow onion, roughly chopped
  • 4 cloves of garlic, crushed and thinly sliced
  • 1 teaspoon fresh thyme
  • 1 teaspoon chopped fresh rosemary
  • 1 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 teaspoons kosher salt
  • Cracked black pepper, to taste
  • 2 large bay leaves
  • Fresh chopped parsley, for garnish
  • Fresh toasted bread, to serve

Directions

  1. Heat oil in a Dutch oven or large pot over medium-high heat. Add the onions and simmer until they’re translucent, stirring occasionally. (Note: you can use the olive oil from your can of Genova Yellowfin Tuna for extra flavor).
  2. Add the garlic and herbs, and simmer until fragrant, about one minute.
  3. Transfer all of your 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.
  4. After 10 minutes, give your vegetables a good stir. Your tomatoes should be starting to break down and create a nice juice. At this point, stir the Genova Yellowfin Tuna in with the vegetables.
  5. Cook, uncovered, for another 15 minutes or until the vegetables and tuna are tender and the tomatoes have broken down.
  6. Garnish with fresh chopped parsley and serve with slices of toasted fresh bread.