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This pescatarian spin on ratatouille is cozy, filling, and packed with protein. Serve it with some crusty bread and dig in!
This post is sponsored by Genova Premium Tuna | Thank you for supporting the brands I trust.
Ratatouille, in its purest form, brings a healthy medley of vegetables and herbs together for a hearty meal that’ll fill you up and make you feel good. The French Provençal dish is hands down one of the most cozy vegetarian stews! Which is why Genova Seafood and I are thrilled to introduce a protein-packed pescatarian spin to the classic dish with the addition of their tender and flaky Yellowfin tuna.
What is ratatouille?
Ratatouille uses tomatoes as a foundation and brings together zucchini, eggplant, bell peppers, onion, garlic, and fresh herbs like basil, thyme, marjoram, and fennel. A blend of herbes de Provence might also be used. Purists will tell you that each of the vegetables should be cooked separately, and then later combined for a slow simmer until they become softened and almost creamy. This method allows each of the vegetables to shine with each of their own flavors standing out. Of course, we took a more convenient and modern approach.
Genova Yellowfin Tuna in Olive Oil gives us a hearty meal.
We’re getting into the habit of turning to Genova’s tuna for our dinner protein additions. Their fillets are meaty, buttery, and tender, making them an awesome add-on to big salads, pastas, rice dishes, and stews like this one. Not to mention, finding sustainable canned tuna is a huge win. Genova’s tuna is not just sustainable, but also traceable. Each can of tuna has a unique code that allows consumers to track the origins of their wild-caught tuna.
How to make ratatouille with tuna.
This recipe calls for a quick cook time of 25 minutes, but the tomatoes still have time to break down and create a sauce for the other veggies and the tuna to simmer in. We wanted to make this meal approachable and weeknight friendly, and much to our delight, it worked. Served with some crusty bread, it’s the ideal dinner for these cooler months.
Here’s what you’ll need:
- Genova Yellowfin Tuna in Olive Oil, drained
- Olive oil
- Yellow onion
- Garlic
- Fresh thyme
- Fresh rosemary
- Eggplant
- Zucchini
- Summer squash
- Sweet bell peppers (yellow, red, or orange will do; green is less sweet and not recommended)
- Ripe tomatoes
- Kosher salt
- Cracked black pepper
- Bay leaves
- Fresh parsley
- Fresh bread
Here’s what you’ll do:
- 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.
Hope you enjoy!
If you plan on making this recipe, be sure to snap a pic and tag us on Insta! @killing__thyme and @genova_seafood.
Other canned tuna recipes you’ll love:
- Healthy Southwest Tuna Bowl with Lime Herb Dressing
- Mediterranean Tuna Lettuce Cups
- Mediterranean Instant Pot Rice with Tuna
Ratatouille with Tuna
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.
