Not often thought of as the most glamorous of fish, this clever recipe turns those cans of tuna that have been sitting at the back of the food cupboard into a quick, simple and tasty family meal. Combining juicy tuna and provençal vegetables covered in a cheesy golden crust, this dish bursts with fresh flavour. But if tuna doesn’t float your boat, then it can easily be substituted for another fish or meat such as chicken, beef or pork. Or for those vegetarians out there, try throwing in additional vegetables too for a veggie crumble alternative.
- 30ml vegetable oil
- 2 garlic cloves, finely chopped
- 1 onion, peeled and diced
- 100g mushrooms, chopped
- 1 courgette, sliced
- 1 red pepper, deseeded and sliced
- 450g tinned tuna
- 250g chopped tinned tomatoes
- 1tsp herbs de provence or mixed herbs
- Salt and ground black pepper
- 1 vegetable stock cube
- 100g plain flour
- 50g margarine
- 50g cheddar cheese, grated
- 25g Parmesan cheese, grated
- 1 aubergine, sliced
Preheat oven to 180°C/350°F/Gas Mark 4. Heat some oil in a pan and fry the aubergines for 3-4 minutes on each side or until just golden. Transfer to a plate. Heat some more oil and fry the garlic for 30 seconds before adding the onion. Gently fry, for 2 minutes, until slightly softened.
Add the mushrooms, red pepper, courgette and tuna and cook for a further 2 minutes. Add the tomatoes, herbs, salt and pepper and stock cube. Stir thoroughly. Cover and cook for 15 minutes on a low heat.
For the crumble topping, rub the margarine into the flour with your fingertips until it resembles breadcrumbs. Add the cheeses and mix well.
Pour the tuna and tomato sauce mixture into a shallow, ovenproof dish and spread evenly. Arrange the aubergine slices on top of the sauce and then scatter the crumble topping evenly over the top. Bake for 20-25 minutes until light brown.
Top tip for making Tuna and provençal vegetable crumble
If you want to increase the fibre content of this dish, opt for wholemeal flour instead of plain flour.