Tuna, Rosemary and Aubergine Bake
For a hearty and healthy supper, serve with warm crusty bread and a fresh green salad.
Ingredients
- 2 x 120g cans John West No Drain Tuna Chunks with a little brine
- 2 large aubergines
- 2 large red peppers
- 50ml olive oil
- ½ tsp finely chopped fresh rosemary
- 2 tbsp breadcrumbs
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