Stuffed tuna ratatouille peppers

Justine Schofield adds a tuna twist in this recipe for a starter or light lunch
By Justine Schofield
Stuffed tuna ratatouille peppers
  • Rating:
  • Serves: 2
  • Cook Time: 40 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 1 cans tinned tuna
  • 1 tbsp pesto
  • extra virgin olive oil
  • 1 diced onion
  • 2 garlic cloves
  • 1 diced courgette
  • 1 diced aubergine
  • 1 green pepper
  • 3 diced tomatoes
  • 2 bay leaves
  • 2 red peppers, cut in half and seeds and membrane removed


1. Preheat oven to 190C/170 fan/gas 5. Heat oil in a large deep frying pan. Sauté the onions, garlic and green pepper. Once soft add the aubergine, courgette and tomatoes. Add the bay leaves and season well with salt and pepper.

2. Cook on a medium heat for 20 minutes, or until the vegetables are soft. Allow to cool slightly and add the tuna and pesto. Fill each of the pepper cavities with the tuna ratatouille.

3. Drizzle with a little olive oil and season with salt and pepper. Cook for 20 minutes until the pepper is blistered and cooked through.

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