Tuna with Eggplant Pasta

Posted on Nov 3 2014 - 4:30pm by Marianne

I like to mix up my meals at dinner time. Some days we have red meat, some days we have chicken and some days I love to make my Tuna with Eggplant Pasta. The eggplant strips really give this dish a wonderful flavour.


Tuna with Eggplant Pasta
Serves 2
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Prep Time
30 min
Cook Time
35 min
Total Time
1 hr
Prep Time
30 min
Cook Time
35 min
Total Time
1 hr
  1. 400 mls of tomato passata sugar free
  2. 1/2 garlic clove crushed
  3. 1/2 onion chopped
  4. 2 small cans of wild caught tuna in olive oil that serves 2.
  5. sea salt
  6. pepper
  7. 1/2 tsp oregano
  8. 1/2 tsp dried basil
  9. 1 tbls ghee for frying
  10. 2 medium eggplants
  1. Peel eggplants (or not 🙂 ) and cut off each end. Using a mandolin, slice your eggplants into thick strips, place all the strips in a colander and toss them with sea salt. Place a heavy bowl on top to add weight so the bitter juices run out. Leave this for 20 mins.
  2. In a sauce pan fry the onion, garlic and spices in the ghee.
  3. Once onion is soft add tomato passata, sea salt, pepper and as I always do put a little water in the saucepan, about 100 mls. Cook until it simmers then put the heat on low and add tuna, cover and cook for 20 mins stirring a few times.
  4. Rinse eggplant and squeeze as much of the water out of it.
  5. Add it to the sauce in the pan and stir then cover for 10 mins or more if needed on medium low.
  6. Serve when eggplant is just cooked and soft.
Gusto Paleo http://gustopaleo.com/
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Marianne found success with Paleo eating when she did a Whole 30 challenge with her husband in 2014. She hit her goal weight and improved her health and wellbeing. Marianne started giving Paleo makeovers to many of her families' traditional recipes and decided to share it with everyone on her Gusto Paleo blog.

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  • Amy

    What a great recipe! I think I’d leave the skin on, I’m like the only person in the world who loves the taste and texture 🙂

    • Marianne

      Thanks Amy, believe me I like the skin on too. Esp when it’s crunchy skin and soft flesh oooooo you should check out my fried eggplant wedges!!