Tuna, Rosemary And Aubergine Bake

Heart outline Heart 0 people Clock graphic 35 Min Cutlery circle Serves 4

A tasty tuna bake is a favourite meal with lots of people, but with this tuna bake recipe we’ve made it more adventurous than ever before. The aubergines, peppers and rosemary add loads more flavour to the mix and work wonderfully well with the succulent John West Tuna Steak at the heart of the dish. Basically, this tuna bake recipe takes the good old tuna bake to the next level and it’s all the more delicious for it.


  • 2 110g John West No Drain Fridge Pot Tuna Steak with a little brine
  • 2 large aubergines
  • 2 large red peppers
  • 50ml olive oil
  • ½ tsp finely chopped fresh rosemary
  • 50g fresh watercress
  • 2 tbs breadcrumbs

Step 1

To prepare our Tuna Bake Recipe preheat the oven to 210°C / 425°F / Gas Mark 7.

Cut the aubergines in half lengthways with a knife and score the flesh on the cut side a few times in both directions. Place on a baking tray, cut side up, along with the whole peppers. Drizzle with olive oil and salt and bake in the oven for 15 minutes or until the aubergine is soft.

Step 2

Remove from the oven and allow to cool, spoon out the flesh of the aubergines into a bowl keeping the skins intact and set to one side. Add the rosemary to the flesh and mix well.

Step 3

Peel the skin from the peppers and remove the seeds, chop the flesh into 2cm diced cubes and add to the aubergine flesh. Mix in the John West No Drain Tuna, then spoon the mixture back into the aubergine skin. Top with the breadcrumbs and bake in the oven for 5 minutes before serving with dressed salad leaves.

For more information on all our Tuna Recipes please click here.

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