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Tuna ratatouille bake recipe

Tuna ratatouille bake recipe

  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes
  • Ratatouille

This is a super easy way to make ratatouille from a tin more interesting. Just add tuna and creme fraiche, sprinkle with cheese and pot it in your oven.

2 people made this

IngredientsServes: 4

  • 1 (390g) tin ratatouille
  • 1 (160g) tin tuna in water, drained
  • 200ml creme fraiche
  • 100g grated Gruyere cheese

MethodPrep:5min ›Cook:45min ›Ready in:50min

  1. Preheat your oven to 150 C / Gas 2.
  2. In a baking dish, add tuna, creme fraiche, and ratatouille and sprinkle with cheese. Bake for 45 minutes to 1 hour. Serve with rice.

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Reviews & ratingsAverage global rating:(5)


Recipe Summary

  • 1 tablespoon olive oil
  • 5 cloves garlic, minced
  • 1 onion, chopped
  • 2 cups peeled and diced eggplant
  • 2 cups chopped zucchini
  • 1 green bell pepper, chopped
  • 1 (14.5 ounce) can diced tomatoes
  • 1 tablespoon dried basil
  • 1 tablespoon dried parsley
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 (8 ounce) package frozen cheese ravioli
  • ¾ cup shredded mozzarella cheese

Preheat oven to 350 degrees F (175 degrees C) spray a 2 1/2-quart baking dish with cooking spray.

Heat the olive oil in a large skillet over medium heat cook and stir the garlic, onion, and eggplant with the garlic until the vegetables have begun to soften, about 8 minutes. Stir in the zucchini, bell pepper, tomatoes, basil, parsley, salt, and black pepper bring the mixture to a boil, stirring frequently. Reduce heat to medium-low and simmer until the vegetables are tender, about 20 minutes.

Cook the frozen ravioli as directed on the package drain. Spread the cooked ravioli in a layer into the bottom of the prepared baking dish spoon the hot vegetables over the ravioli. Sprinkle with the cheese.

Bake in the preheated oven until the casserole is bubbling and the cheese is melted, about 20 minutes.


Ratatouille

Lots of colourful vegetables combined in one simple pot is the easiest way to describe this amazingly healthy recipe you may want to prepare on a regular basis. The nutrient content of this recipe is absolutely fantastic with the taste that will blow your mind. Make sure to give it a try.

Ingredients

  • 2 onions
  • 1 large eggplant diced
  • 2 zucchini, diced
  • 2 red capsicums, sliced
  • 2 green capsicums, sliced
  • 4 large capsicums, sliced
  • 4 large tomatoes, diced
  • 2 bay leaves
  • 1 tablespoons fresh oregano
  • 1 clove garlic, crushed
  • Freshly ground black pepper

Instructions

Brown onion and garlic in non stick pan.

Add eggplant, zucchini, capsicum and tomatoes. Saute 4-5 minutes. Place mixture in baking dish, add herbs and pepper. Bake at 250C for 45 minutes.


Roasted ratatouille

When it comes to the classic Provençal vegetable dish ratatouille, I prefer it roasted not stirred. What I mean is I’d rather eat ratatouille that’s been cooked in the oven where the vegetables are left alone to slowly roast in their own juices, than ratatouille that’s been made on the stove-top where the vegetables are often overcooked and stirred to a mush.

Until quite recently Ric and I had only ever made ratatouille on the stove-top. The results had always been very palatable, but not what I would describe as overwhelmingly good. I’d always put this down to the fact that we weren’t cooking each vegetable separately — a method that some recipes recommend to preserve the integrity of each vegetable. But we’d never had the time or inclination to test that theory.

Being a big fan of oven-roasted dishes, and armed with a glut of eggplants, tomatoes, zucchinis, peppers and onions, we were inspired to create this roasted ratatouille. Unhampered by excessive stirring, the vegetables develop a deliciously sweet roasted flavor and wonderful texture that rise above any stove-top ratatouille I’ve ever tasted.

Since this roasted ratatouille revelation, it’s become one of our favorite ‘set and forget’ oven-baked dishes and has revolutionized our culinary repertoire with its sheer versatility. Just as good hot, warm or cold, the ratatouille can be prepared ahead and kept covered in the fridge until you’re ready to roast. And once cooked, any leftovers (unlikely) taste even better over the next day or two.

To date we’ve served roasted ratatouille: tossed with pasta and white beans nestled in a baguette with brie (heaven!) served on the side of grilled tuna mixed with couscous and chickpeas used as a pizza topping with anchovies and olives and stirred through a shrimp risotto.

PREHEAT oven to 400°F/200°C. MIX together the canned tomatoes, garlic, salt, pepper, sugar, parsley and thyme until combined. OIL a baking dish with 2 tablespoons of the olive oil. START by layering a quarter of the sliced onion in the bottom of the baking dish then top with a quarter each of red and green peppers, zucchini and eggplant. SPOON a quarter of the tomato mixture and 1 tablespoon of olive oil over each layer. REPEAT the process to make 4 layers. COVER and bake for 45 minutes, then uncover and bake for a further 30 minutes. REMOVE from the oven and allow to stand for 10 minutes, then stir the roasted vegetables together before serving.

Serving ideas: We’ve served roasted ratatouille tossed with pasta and cannellini beans, nestled in a baguette with brie (heaven!), served on the side of grilled tuna, mixed with couscous and chickpeas, used as a pizza topping with anchovies and olives, and stirred through a shrimp risotto.


Tuna confit salad

This is inspired by a Tunisian tuna sandwich called fricassée. Good tinned tuna is fine if you don't fancy the preserving process. Serves four.

4 rosemary sprigs
4 bay leaves
3 tbsp black peppercorns
400ml extra-virgin olive oil
300g tuna steak
600g desiree potatoes, peeled and cut into 2cm pieces
½ tsp turmeric
Salt
20g anchovies, roughly chopped
3 tbsp harissa paste
4 tbsp capers
2 tsp preserved lemon skin, finely chopped
60g black olives, pitted and halved
2 tbsp lemon juice
140g preserved piquillo peppers, torn into rough strips
4 free-range eggs, hard-boiled, peeled and quartered
140g little gem lettuce leaves, torn
20g parsley, leaves picked and torn

Put the rosemary, bay and peppercorns in a saucepan, add the oil and heat to just below boiling point. Add the tuna (it must be covered if not, heat more oil and top up). Remove from the heat, set aside to cool, then refrigerate for at least 24 hours.

Boil the potatoes and turmeric in salted water for 10-12 minutes. Drain and put the potatoes in a large bowl. While the spuds are still hot, add the anchovies, harissa, capers, preserved lemon, olives and some salt, along with 90ml of the tuna oil and some of the peppercorns. Mix and leave to cool.

Remove the tuna from the oil, break into bite-sized chunks and add to the salad. Add the lemon juice, peppers, eggs, lettuce and parsley, toss gently, taste and adjust the salt. Add more oil if need be, and serve.


Yummy Tofu Breakfast

An excellent, delicious way to start your day.

Tofu doesn’t have a great taste by itself, but mixing it with other ingredients gives it a yummy flavor. If you cook the quinoa in advance (I always have a big container of cooked quinoa in my fridge), it makes this an easy, complete breakfast meal.

If you don’t like to mix cold and warm food together (I love it!), then place the yogurt and the fruit next to the tofu mix instead of on top. If you are short on time in the morning and want to shorten the preparation time, mix the tofu and quinoa in a bowl the night before and leave it in the fridge. Do the same with the fruit and yogurt so it is ready in the morning.


Tuna with Grilled Vegetables and Provençal Vinaigrette

This is a dish that makes optimal use of your grill, with a little help from your oven. The palette of colors is striking, with the rich greens, yellows, and whites of the vegetables, dark-brown grill marks of the fish, and the pale orange-pink vinaigrette.

Notes To cut tomatoes into petals, blanch whole tomatoes in boiling water 10 seconds and shock in ice water. Cut into quarters and remove the ribs and seeds. The remaining shells are petals.

• Prepare the Provençal Vinaigrette.

• After the tomatoes have cooked about 25 minutes, briefly grill the fennel and put it in the oven.

• When the tomatoes and fennel are almost done, grill the zucchini and yellow squash.

• Immediately after they are done, grill the tuna.

• The Provençal Vinaigrette can be refrigerated up to 2 weeks whisk to recombine before serving.

• The grilled vegetables can be refrigerated up to 1 day reheat in a 250°F. Oven or microwave.

Occasion Casual Dinner Party

Recipe Course main course

Dietary Consideration diabetic, egg-free, gluten-free, kosher, lactose-free, low carb, peanut free, soy free

Taste and Texture savory, smoky, spiced, tangy, tart

Ingredients

  • Vegetable oil
  • 4 medium-size tomatoes , peeled, seeded, and cut into petals (see Notes)
  • 3 tablespoons virgin olive oil
  • Pinch of ground cumin
  • Pinch of curry powder
  • 4 bulbs fennel , halved lengthwise and cored
  • Kosher salt and freshly ground black pepper
  • 4 leeks , white part only
  • 1 medium zucchini , washed, sliced 1/8 inch thick
  • 1 medium yellow squash , washed, sliced 1/8 inch thick
  • 4 center-cut tuna steaks , 6 to 8 ounces each and 1 inch thick
  • Kosher salt and freshly ground black pepper
  • Olive or vegetable oil for the grill
  • ½ to ¾ cup Provençal Vinaigrette

Instructions

For the grilled vegetables:

Preheat the oven to 300°F. Prepare a charcoal or wood fire and let it burn down to embers, and lightly oil a clean grill rack.

Lightly grease 2 baking sheets with vegetable oil.

Drizzle the tomatoes with 1 tablespoon of the olive oil and sprinkle with cumin and curry powder. Place on a prepared baking sheet and roast until softened and somewhat shrunken, about 40 minutes.

Rub the fennel with olive oil, season with salt and pepper, and grill just until marked on both sides. Drizzle the leeks with another tablespoon of olive oil and season with salt and pepper. Place the fennel and leeks on a prepared baking sheet, season, and bake until soft, about 15 minutes.

While the fennel and leeks are baking, rub the zucchini and yellow squash with the remaining tablespoon of olive oil, season with salt and pepper, and grill until marked on both sides and tender, 1 to 2 minutes per side.

Season the fish with salt and pepper and place on the oiled grill rack. Cook until golden brown, about 5 minutes. Turn and cook until done, 3 to 4 minutes more.

Divide the grilled vegetables and roasted tomatoes among 4 serving plates. Arrange a portion of fish on top and drizzle with the vinaigrette.


This vegan version of the popular Greek casserole is just perfect with lentil “meat.” It’s topped with a dairy-free bechamel sauce made from vegan butter, plant-based milk, and nutritional yeast.

Cheese — the shining star of most casseroles. If you’re going the dairy-free route, you don’t have to miss out on a ridiculously cheesy meal. Here are some vegan cheese casseroles to try.

Cheesy, gluten-free, and vegan. | Sweet Simple Vegan


Watch the video: Oven-baked Ratatouille Video Recipe (January 2022).