Tuna Ratatouille Bake

Low Carb Recipes Nutrition for Life

This mouth watering meal is packed full of anti-inflammatory nutrients. Give our tuna rataouille bake a go for dinner tonight!

You can purchase selected LCHF ingredients for this recipe from our Online Pantry when clicking the Buy Now link.

CategoryCooking MethodTags, , Rating
Yields4 Servings
Prep Time5 minsCook Time25 mins
 1 red onion, chopped
 1 red capsicum, chopped
 ½ eggplant, chopped
 1 red chilli, chopped
 1 tbsp minced garlic
 600 g passata
 425 g tuna chunksBuy Now
 1 tbsp fresh thyme leaves
 1 tbsp smoked paprika
 375 g ricotta cheese
 125 g parmesan cheese
 1 tbsp extra virgin olive oilBuy Now
 1 zucchini
1

Pre-heat oven to 180°C.

2

Fry the onion, capsicum, eggplant and chilli in the olive oil.

3

Add in the passata, garlic, thyme and paprika and simmer for 10 minutes.

4

Stir-in the tuna.

5

Transfer tuna and vegetable mixture to a lined baking tray.

6

Mix the ricotta and parmesan together with some pepper.

7

Layer ricotta mixture on top of the tuna mix.

8

Follow with a layer of zucchini slices on top, sprinkle with extra parmesan and paprika and bake for 20-25 minutes.

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Low Carb Recipes Nutrition for Life

Shop for Low-Carb Ingredients & Products Online!

Check out our Nutrition for Life Pantry for Recipe Ingredients & Essentials for LCHF!

Shipping Australia Wide

Low Carb Recipes Nutrition for Life
Nutrition Facts

Servings 4


Amount Per Serving
% Daily Value *
Total Fat 28g44%
Net Carbohydrate 14g5%
Protein 49g98%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

CategoryCooking MethodTags, , Rating
Yields4 Servings
Prep Time5 minsCook Time25 mins
 1 red onion, chopped
 1 red capsicum, chopped
 ½ eggplant, chopped
 1 red chilli, chopped
 1 tbsp minced garlic
 600 g passata
 425 g tuna chunksBuy Now
 1 tbsp fresh thyme leaves
 1 tbsp smoked paprika
 375 g ricotta cheese
 125 g parmesan cheese
 1 tbsp extra virgin olive oilBuy Now
 1 zucchini
1

Pre-heat oven to 180°C.

2

Fry the onion, capsicum, eggplant and chilli in the olive oil.

3

Add in the passata, garlic, thyme and paprika and simmer for 10 minutes.

4

Stir-in the tuna.

5

Transfer tuna and vegetable mixture to a lined baking tray.

6

Mix the ricotta and parmesan together with some pepper.

7

Layer ricotta mixture on top of the tuna mix.

8

Follow with a layer of zucchini slices on top, sprinkle with extra parmesan and paprika and bake for 20-25 minutes.

ShareTweetSaveShareBigOven

Shop for Low-Carb Ingredients & Products Online!

Check out our Nutrition for Life Pantry for Recipe Ingredients & Essentials for LCHF!

Shipping Australia Wide

Timer

25 Minutes

Ingredients

 1 red onion, chopped
 1 red capsicum, chopped
 ½ eggplant, chopped
 1 red chilli, chopped
 1 tbsp minced garlic
 600 g passata
 425 g tuna chunksBuy Now
 1 tbsp fresh thyme leaves
 1 tbsp smoked paprika
 375 g ricotta cheese
 125 g parmesan cheese
 1 tbsp extra virgin olive oilBuy Now
 1 zucchini

Directions

1

Pre-heat oven to 180°C.

2

Fry the onion, capsicum, eggplant and chilli in the olive oil.

3

Add in the passata, garlic, thyme and paprika and simmer for 10 minutes.

4

Stir-in the tuna.

5

Transfer tuna and vegetable mixture to a lined baking tray.

6

Mix the ricotta and parmesan together with some pepper.

7

Layer ricotta mixture on top of the tuna mix.

8

Follow with a layer of zucchini slices on top, sprinkle with extra parmesan and paprika and bake for 20-25 minutes.

Tuna Ratatouille Bake