Skip to main content
Tonnino

Ratatouille with Tuna & Roasted Potatoes

  • Type: Dinner
  • Servings: 4
  • Prep Time: 15 mins
  • Cook TIme: 1 hour 15 mins

Like sitting next to a warm, cozy fire on a cold winter night.

RATATOUILLE WITH TUNA & ROASTED POTATOES

Ingredients

Roasted Potatoes

3 TB olive oil 

1 lb of Yukon Gold, fingerling or russet potatoes

2 TB fresh parsley chopped 

Salt and pepper to taste

Ratatouille

1 small eggplant  

1 zucchini  

1 yellow squash 

4 roma tomatoes

2 jars of Toninno Albacore Herbs de Provence, reserving oil 

½ medium onion, finely chopped

2 cloves of garlic minced

1 14 oz can of crushed tomatoes

¼ cup fresh parsley (or fresh parsley and thyme) chopped 

4 TB Olive Oil 

Zest of ½ Lemon

Pinch of sugar

Salt and pepper

Directions

For Potatoes

Preheat oven to 425F 

Wash and dry potatoes and chop into uniform ½” thick chunks 

Arrange on a baking sheet and drizzle with olive oil, generous amount of salt and black pepper 

Bake for 20 – 25 mins, check for doneness 

Pull from oven and leave on sheet pan 

Toss with fresh parsley

For Ratatouille

While potatoes are cooking:

Slice eggplant, zucchini, yellow squash and roma tomatoes in rounds about 1/8” thick and set aside 

In a medium sized skillet on medium high heat sauté onion, garlic, a pinch of salt and pepper in 2TB of olive oil until fragrant and the onions are translucent

Add in crushed tomatoes, pinch of sugar, salt and pepper and reduce heat so everything is simmer gently for about 8 minutes 

Mix in 2 TB of fresh herbs and put everything into a 2 quart baking dish or cast iron pan

Begin to layer tomato, eggplant, zucchini and yellow squash in a circular pattern standing up right in the dish 

Brush with vegetables with olive oil 

Bake for about 30 minutes uncovered, turn oven up to 400F to finish baking until vegetable are tender about 10 – 15mins more

While the Ratatouille is baking, place drained tuna in a bowl with 2 TB of fresh herbs, lemon zest and break up into smaller pieces. Drizzle some of oil from tuna jar in with mixture to flavor it further and set aside in refrigerator 

Once Ratatouille is 5 minutes away from being finished put potatoes back in hot oven on sheet pan to warm. Toss with fresh parsley once out of the oven

To Finish

Top ratatouille with tuna mixture and serve with roasted potatoes 

Notes

Don’t over crowd sheet pan with potatoes. This will keep in the fridge for 3 days and honestly taste even better day 2! If you are in a pinch for time you can use your favorite jarred tomato sauce but this will change the overall flavor of the dish to more Italian versus French but hey, that’s ok!

This site is registered on wpml.org as a development site.