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Tuna With Vegetables

American.foodie's picture
Ingredients
  Eggplant 1 Pound
  Celery stalks 2
  Onion 1 Large
  Green pepper 1 Medium
  Olive oil/Vegetable oil 3 Tablespoon
  Red wine vinegar 3 Tablespoon
  Sugar 2 Teaspoon
  Dried basil 1 Teaspoon
  Salt 3⁄4 Teaspoon
  Dried oregano 1⁄2 Teaspoon
  Tomatoes 3 Medium
  Canned tuna 13 Ounce
  Snipped parsley 1⁄4 Cup (4 tbs)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
Directions

Cook eggplant, celery, onion and green pepper in oil in 10-inch skillet over medium heat, stirring occasionally, until onion is tender, about 5 minutes.
Stir in vinegar, sugar, basil, salt and oregano.
Heat to boiling; reduce heat.
Cover and simmer until eggplant is tender, about 7 minutes.
Stir in tomatoes and tuna.
Heat uncovered, stirring occasionally, just until tuna is hot, about 5 minutes.
Stir in parsley; sprinkle with cheese.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Fish
Interest: 
Party

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