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Stuffed Tuna Ratatouille Capsicums

This tuna and capsicum recipe would work well as a light evening snack or as a tasty starter.


  • 95gm can Sirena Tuna in Basil Oil

  • Extra virgin olive oil

  • 1 onion, diced

  • 2 cloves garlic

  • 1 zucchini, diced

  • 1 eggplant, diced

  • 1 green capsicum, diced

  • 3 tomatoes, diced

  • 2 bay leaves

  • 2 small red capsicums, cut in half and seeds and membrane removed


  • 1.

    Preheat oven to 190C

  • 2.

    Heat oil in a large deep frying pan. Sauté the onions, garlic and green capsicum. Once soft add the eggplant, zucchini and tomatoes. Add the bay leaves and season well with salt and pepper. Cook on a medium heat for 20 minutes, or until the vegetables are soft. Allow to cool slightly and add the tuna. Fill each of the capsicum cavities with the tuna ratatouille. Drizzle with a little olive oil and season with salt and pepper. Cook for 20 minutes until the capsicum is blistered and cooked through.


Preparation Time: 1 hour

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