Your Shopping Cart

It appears that your cart is currently empty!


Mediterranean Vegetables and Tuna from Catherine Saxelby, Nutritionist

Catherine Saxelby is a leading Australian nutritionist, food blogger, and award-winning author with over 25 years experience working in nutrition. She is passionate about food, nutrition and helping to make healthy eating easy, accessible and exciting for busy people.


Mediterranean Vegetables and Tuna from Catherine Saxelby, Nutritionist

Tuna teams so nicely with eggplant, capsicum, garlic and olive oil- all key ingredients of the heart-winning Mediterranean Diet- I couldn’t resist combining them here in this easy Sunday night dinner recipe. Tip: Try to buy the tuna in chunks so you can arrange large chunks of it on top of the vegetables.


Prep time: 20 minutes

Cooking time: 40 minutes

Serves: 4



  • One long piece kumara (orange sweet potato)
  • Three baby potatoes (skins on)
  • Four cloves of garlic, peeled
  • A Thousand Trees extra virgin olive oil, for brushing
  • Two baby eggplants, halved lengthwise
  • Two zucchinis, halved
  • Four Roma tomatoes, halved
  • One red capsicum, diced
  • 245g canned tuna chunks in spring water, drained and chunked


Pesto dressing:

  • Two Tablespoons A Thousand Trees extra virgin olive oil
  • Half a Lemon, squeezed
  • Two Teaspoons Pesto
  • Freshly ground black pepper
  • One Tablespoon toasted pine nuts, to garnish



  • Peel and cut kumara into 4 or 5 chunks and cut potatoes in half. Line a 30cm x 40cm roasting pan with baking paper and arrange the kumara and potatoes. Add garlic and brush with A Thousand Trees extra virgin olive oil before roasting in the oven for 20-25 minutes or until just turning brown. When done, remove from the heat and leave to cool.
  • On a second tray, oven-roast eggplant, zucchini, capsicum and tomatoes for 15 minutes until golden brown. Take care not to burn, leave aside to cool.
  • Arrange all prepared vegetables in your preferred large serving dish.
  • Just before serving, pour over the combined pesto dressing and arrange the chunks of tuna over the top before sprinkling with toasted pine nuts.


Pesto dressing:

Place all ingredients into a small jar and shake well to combine.

Want a heartier meal? Serve on a bed of couscous or spelt spiral pasta, prepared according to packet instructions.