Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 2 zucchini
- 1 eggplant (s)
- 1 can tomatoes, chunky
- 2 cans tuna in water
- 1 onion (s)
- 2 cloves garlic)
- 3 tablespoon cream cheese, grainy (2% fat)
- Basil, fresh
- salt and pepper
- 1 tablespoon oil
Print Recipe
Pin Recipe Instructions
- Wash the vegetables and cut into bite-sized pieces. Dice the onion.
- Heat the oil in a saucepan and fry the onion cubes until translucent. Add the canned tomatoes. Let simmer for a moment. Then add the vegetables and the crushed garlic. Season everything with salt and pepper. Cover and simmer for 15 minutes, stirring occasionally. Then stir in the grained cream cheese. Drain the water from the tuna and also fold the torn tuna into the vegetables. Let simmer for another 10 minutes at low temperature. Season to taste and pluck fresh basil into the pot as desired.
- For a light meal, this dish can be served without a side dish. Otherwise rice or baguette is enough.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below