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Tomato-eggplant orzo with tuna
Tomato-eggplant orzo with tuna
725kcal Per person
46g Protein
82g Carbs
24g Fat
11g Fiber
Ingredients
- 3 ounces orzo (84 g)
- 1 eggplant
- ¼ onion
- 1 clove garlic (5 g)
- ½ chili pepper
- 1 ½ tablespoon olive oil (23 ml)
- 1 tablespoon tomato paste (20 g)
- 6 ounces diced tomatoes (168 g)
- 3 fluid ounces water (90 ml)
- ½ cube vegetable bouillon
- 1 tablespoon capers (10 g)
- 1 tuna steak
Preparing this recipe
- Cook the orzo according to the package instructions until al dente. Drain and set aside.
- Cut the eggplant into cubes and finely chop the onion, garlic and chili pepper.
- Heat half of the oil in a pan over medium heat. Add the eggplant and sauté for 5–7 minutes until golden brown and soft.
- Add the onion, garlic and chili pepper, and cook for another 2–3 minutes until the onion is soft.
- Stir in the tomato paste and cook for 1 more minute. Add the diced tomatoes, water, bouillon cube and capers. Let the sauce simmer for 5–10 minutes, until slightly thickened.
- Season the tuna with salt and pepper. Heat the remaining oil in a skillet. Sear the tuna over high heat for about 2–3 minutes per side, depending on your preferred doneness. Remove from the heat and slice.
- Stir the orzo into the sauce and heat through for 1 minute.
- Spoon the orzo onto a deep plate and top with the sliced tuna.
Tip van FitChef
Garnish with fresh basil leaves.
