Tuna With Vegetables Recipe


Difficulty LevelMediumHealth IndexAverage
Main IngredientInterest Group


 Eggplant1 Pound
 Celery stalks2
 Onion1 Large
 Green pepper1 Medium
 Olive oil/Vegetable oil3 Tablespoon
 Red wine vinegar3 Tablespoon
 Sugar2 Teaspoon
 Dried basil1 Teaspoon
 Salt3⁄4 Teaspoon
 Dried oregano1⁄2 Teaspoon
 Tomatoes3 Medium
 Canned tuna13 Ounce
 Snipped parsley1⁄4 Cup (4 tbs)
 Grated parmesan cheese1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1675 Calories from Fat 772

% Daily Value*

Total Fat 87 g133.8%

Saturated Fat 17.9 g89.3%

Trans Fat 0 g

Cholesterol 93.8 mg

Sodium 3354.3 mg139.8%

Total Carbohydrates 96 g32%

Dietary Fiber 32.3 g129.3%

Sugars 49.2 g

Protein 134 g267.4%

Vitamin A 116.2% Vitamin C 362.6%

Calcium 75% Iron 71.9%

*Based on a 2000 Calorie diet


Cook eggplant, celery, onion and green pepper in oil in 10-inch skillet over medium heat, stirring occasionally, until onion is tender, about 5 minutes.
Stir in vinegar, sugar, basil, salt and oregano.
Heat to boiling; reduce heat.
Cover and simmer until eggplant is tender, about 7 minutes.
Stir in tomatoes and tuna.
Heat uncovered, stirring occasionally, just until tuna is hot, about 5 minutes.
Stir in parsley; sprinkle with cheese.