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Overhead shot of bowl of ratatouille with tuna and crusty bread on a serving tray.

Ratatouille with Tuna

This pescatarian spin on ratatouille is cozy, filling, and packed with protein. Serve it with some crusty bread and dig in!
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Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 6 servings
Author: Dana Sandonato

Ingredients

  • 2 cans of Genova Yellowfin Tuna in Olive Oil, drained
  • 1 TBSP olive oil
  • 1 yellow onion, roughly chopped
  • 4 cloves of garlic, smashed and thinly sliced
  • 1 tsp fresh thyme
  • 1 tsp chopped fresh rosemary
  • 1 small eggplant, roughly chopped
  • 1 zucchini, roughly chopped
  • 1 summer squash, roughly chopped
  • 2 sweet bell peppers, chopped yellow, red, or orange bell peppers work for this; green peppers are 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

Instructions

  • 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).
  • Add the garlic and herbs, and simmer until fragrant, about one minute.
  • 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.
  • 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 tuna in with the vegetables.
  • Cook, uncovered, for another 15 minutes or until the vegetables and tuna are tender and the tomatoes have broken down.
  • Garnish with fresh chopped parsley and serve with slices of toasted fresh bread.