Simmered Mediterranean Vegetables And Tuna Recipe

Name: Simmered Mediterranean Vegetables And Tuna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 28-ounce (800-gram) can diced fire-roasted tomatoes; 2 teaspoons extra-virgin olive oil; 4 cloves garlic, minced; 1 small eggplant (3/4 pound (340 grams)), peeled and cut into sticks 1/2-inch (1.3-centimeter) thick and 2-inches (5 centimeters) long; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 1 small zucchini, cut into sticks 1/2-inch (1.3-centimeter) thick and 2-inches (5-centimeters) long; 8 ounces (225 grams) whole-grain bow tie or other small pasta; 6-ounce (170-gram) can water-packed chunk light tuna, drained and flaked; 1/4 cup (60 milliliters) pitted Kalamata olives, chopped; 1/4 cup (60 milliliters) chopped flat-leaf parsley; 1 tablespoon capers, rinsed; 4 ounces (113 grams) feta cheese, crumbled

Servings: persons

28-ounce (800-gram) can diced fire-roasted tomatoes
2 teaspoons extra-virgin olive oil
4 cloves garlic, minced
1 small eggplant (3/4 pound (340 grams)), peeled and cut into sticks 1/2-inch (1.3-centimeter) thick and 2-inches (5 centimeters) long
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 small zucchini, cut into sticks 1/2-inch (1.3-centimeter) thick and 2-inches (5-centimeters) long
8 ounces (225 grams) whole-grain bow tie or other small pasta
6-ounce (170-gram) can water-packed chunk light tuna, drained and flaked
1/4 cup (60 milliliters) pitted Kalamata olives, chopped
1/4 cup (60 milliliters) chopped flat-leaf parsley
1 tablespoon capers, rinsed
4 ounces (113 grams) feta cheese, crumbled

1
Bring a large pot of salted water to a boil.
2
Meanwhile, drain the tomatoes, reserving 1 cup (230 ml) of juice. Set aside.
3
In a large nonstick skillet over high, heat the oil. Add the garlic and eggplant and saute until the garlic is golden, about 1 minute. Reduce heat to medium and stir in the salt and pepper. Cover the pan and cook, stirring occasionally, until the eggplant is tender, about 5 minutes.
4
Stir in the zucchini, tomatoes and juice. Bring the mixture to a simmer, cover the pan and cook until the zucchini is tender, about 5 minutes.
5
Meanwhile, cook the pasta in the boiling water according to package instructions. Drain well and transfer to a large serving bowl.
6
Stir the tuna, olives, parsley and capers into the vegetable mixture. Cook, stirring until heated through. Gently stir in the feta cheese. Spoon the mixture over the pasta.

663

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 28-ounce (800-gram) can diced fire-roasted tomatoes, 2 teaspoons extra-virgin olive oil, 4 cloves garlic, minced, 1 small eggplant (3/4 pound (340 grams)), peeled and cut into sticks 1/2-inch (1.3-centimeter) thick and 2-inches (5 centimeters) long, and more.

Yes, Simmered Mediterranean Vegetables And Tuna falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Simmered Mediterranean Vegetables And Tuna

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