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Tuna Provencale

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Ingredients
  Diced peeled eggplant 4 Cup (64 tbs) (1/2 Inch Dice)
  Salt 1 Teaspoon
  Olive oil 4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)
  Sliced onions 2 Cup (32 tbs)
  Garlic 2 Clove (10 gm), minced
  Canned crushed tomatoes 4 Cup (64 tbs)
  Thinly sliced green bell pepper 2 Cup (32 tbs)
  Water 2 Cup (32 tbs)
  Basil leaves 1 Teaspoon
  Oregano leaves 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Canned tuna 1 Pound, drained, flaked
  Chopped fresh parsley 1 Tablespoon
Directions

On paper towels arrange eggplant in single layer and sprinkle with salt; let stand 30 minutes, then pat dry and set aside.
In 4-quart saucepan heat oil; add onions and garlic and saute until onions are translucent.
Add eggplant, tomatoes, green peppers, water, basil, oregano, and pepper; cover and let simmer, stirring occasionally, for 35 minutes.
Stir in tuna and cook for 5 minutes longer.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Tuna
Interest: 
Healthy

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1669 Calories from Fat 550

% Daily Value*

Total Fat 62 g95.1%

Saturated Fat 10.6 g52.8%

Trans Fat 0 g

Cholesterol 81.7 mg27.2%

Sodium 4931.2 mg205.5%

Total Carbohydrates 137 g45.6%

Dietary Fiber 42.5 g170%

Sugars 26.5 g

Protein 159 g318.2%

Vitamin A 202.8% Vitamin C 608.7%

Calcium 57.2% Iron 129.4%

*Based on a 2000 Calorie diet

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Tuna Provencale Recipe