Stuffed Tuna Ratatouille Capsicums

Cook time 1 hour
Servings 2


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

Stuffed Tuna Ratatouille Capsicums


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.