This tuna and capsicum recipe would work well as a light evening snack or as a tasty starter.
Preheat oven to 190C
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.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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