This classic summer stew gets a protein-packed upgrade with savory Genova Yellowfin Tuna in Olive Oil.
Ingredients
- 2 – 5 oz. cans of Genova Yellowfin Tuna in Olive Oil, drained
- 1 Tablespoon olive oil
- 1 yellow onion, roughly chopped
- 4 cloves of garlic, crushed and thinly sliced
- 1 teaspoon fresh thyme
- 1 teaspoon chopped fresh rosemary
- 1 eggplant, roughly chopped
- 1 zucchini, roughly chopped
- 1 summer squash, chopped
- 2 sweet bell peppers, chopped (yellow, red, or orange will do; green is less sweet and not recommended)
- 5 large ripe tomatoes, roughly chopped
- 2 teaspoons kosher salt
- Cracked black pepper, to taste
- 2 large bay leaves
Description
- Heat oil in a Dutch oven or large pot over medium-high heat. Add the onions and simmer until they’re translucent, stirring occasionally. (Note: you can use the olive oil from your can of Genova Yellowfin Tuna for extra flavor).
- Add the garlic and herbs, and simmer until fragrant, about one minute.
- Transfer all of your chopped vegetables to the pot along with the salt and pepper; give it a quick stir. Nestle the bay leaves into the vegetables and cook, uncovered, for about 10 minutes.
- After 10 minutes, give your vegetables a good stir. Your tomatoes should be starting to break down and create a nice juice. At this point, stir the Genova Yellowfin Tuna in with the vegetables.
- Cook, uncovered, for another 15 minutes or until the vegetables and tuna are tender and the tomatoes have broken down.
- Garnish with fresh chopped parsley and serve with slices of toasted fresh bread.
