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Tuna With Vegetables

American.foodie's picture
  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)

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: 
Side Dish

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Average: 4.1 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1675 Calories from Fat 772

% Daily Value*

Total Fat 87 g133.8%

Saturated Fat 17.9 g89.3%

Trans Fat 0 g

Cholesterol 93.8 mg31.3%

Sodium 3354.3 mg139.8%

Total Carbohydrates 96 g32%

Dietary Fiber 32.3 g129.3%

Sugars 49.2 g

Protein 134 g267.4%

Vitamin A 116.2% Vitamin C 362.6%

Calcium 75% Iron 71.9%

*Based on a 2000 Calorie diet

Tuna With Vegetables Recipe