INGREDIENTS
For Salsa:
1/4 cup olive oil
1/2 cup onion, finely diced
1 cup red bell pepper, finely diced
2 cups eggplant, finely diced
1/4 tsp. garlic, minced
1 (28 oz.) can plum tomatoes, drained and chopped
1 cup zucchini, finely diced
1/4 tsp. thyme
Salt and pepper
For Tuna:
1 cup plain breadcrumbs
1/4 tsp. minced garlic
1/4 cup each parsley and basil, minced
6 tuna fillets
DIRECTIONS
For Salsa:
Heat olive oil in skillet over medium heat.
Add onion thru garlic; saute 2 minutes.
Add tomatoes, cover and simmer 10 minutes.
Add zucchini and thyme; cover, simmer 5 minutes.
Season with salt and pepper; set aside.
For Tuna:
Preheat oven to 350 degrees.
Combine breadcrumbs with garlic, parsley and basil.
Place fillets on a baking sheet; season lightly with salt and pepper.
Spread breadcrumb mixture on top of fish; bake 10 minutes.
Serve with salsa.
Serves 6.
