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  • Type: Dinner
  • Servings: 4
  • Prep Time: 15 mins
  • Cook Time: 1 hour 15 mins
Pole & Line Albacore Tuna Fillets with Herbs de Provence in Olive Oil
This recipe uses Albacore Tuna Fillets with Herbs de Provence in Olive Oil
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Ratatouille Recipe with Tuna & Roasted Potatoes


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



  • 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


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 

Recipe Notes

Don’t over crowd sheet pan with potatoes. If the potatoes are over crowded on the sheet pan they will steam and not get crispy

Storage Instructions

This will keep in the fridge for 3 days and honestly taste even better day 2!

Tasting Notes

Rich and Comforting

Ingredient Notes

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 verse French but hey that’s ok!

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