Roast Aubergine Boats with Tuna & Sun-Dried Tomatoes

A soft roast aubergine makes a very useful home for a good tin of tuna. Olasagasti's version comes with sun-dried tomatoes and black olives, so there is already a proper sauce waiting for you. Roast the aubergine until completely tender, spoon the tuna mixture over it and finish with a few crisp breadcrumbs. A little oven time, very little chopping and plenty of flavour.

Serves: 2 as a light meal
Prep: 10 minutes
Cook: 40–45 minutes

Ingredients

• 2 x 200g tins Olasagasti Tuna Fillets with Sun Dried Tomatoes, including all the sauce and olives
• 1 large aubergine (about 450–500g)
• 1½ tablespoons olive oil, divided
• 2 tablespoons coarse dried breadcrumbs
• 1 tablespoon chopped flat-leaf parsley
• Black pepper and a small pinch of salt
• A green salad, to serve

Method

1. Heat the oven to 200°C (400°F). Halve the aubergine lengthways. Score the flesh in a shallow criss-cross pattern, taking care not to cut through the skin. Brush the cut surfaces with 1 tablespoon olive oil and season lightly.
2. Place cut-side up on a baking tray and roast for 35–40 minutes, until the flesh is completely soft. A knife should slide through without resistance. Large or particularly firm aubergines may need another 5 minutes.
3. While it roasts, heat the remaining ½ tablespoon olive oil in a small frying pan over a medium-low heat. Add the breadcrumbs and stir for 2–3 minutes until golden. Tip into a bowl and set aside.
4. Use a fork to gently loosen the aubergine flesh inside each skin, making a shallow hollow without removing it. Open both tins and spoon the tuna, sun-dried tomato sauce and olives evenly over the two halves, keeping the tuna in generous flakes.
5. Return to the oven for 5 minutes, just until the topping is warm. Scatter with the toasted breadcrumbs and parsley and serve with a green salad. The tuna is already cooked, so keep this last visit to the oven brief.