30-Minute Weeknight Wonder: Mediterranean Tuna Bake

Scrumptious Sunshine: Mediterranean Tuna & Veggie Bake (Recipe)
This recipe creates a flavorful and easy weeknight bake bursting with Mediterranean sunshine!

Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4

Ingredients:

1 tablespoon olive oil
1 medium onion, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 zucchini, diced
2 cloves garlic, minced
1 (14.5 oz) can diced tomatoes, undrained
½ teaspoon dried oregano
¼ teaspoon red pepper flakes (optional)
Salt and freshly ground black pepper, to taste
1 (5 oz) can flaked tuna in water, drained
½ cup pitted Kalamata olives, halved
2 tablespoons capers, drained
¼ cup chopped fresh parsley
¼ cup chopped fresh basil
1 cup shredded mozzarella cheese
Instructions:

Preheat oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish.
Heat olive oil in a large skillet over medium heat. Add the onion, bell peppers, and zucchini. Sauté for 5-7 minutes, or until softened slightly.
Stir in the garlic and cook for another minute, until fragrant.
Add the diced tomatoes, oregano, red pepper flakes (if using), salt, and pepper. Bring to a simmer and cook for 5 minutes, stirring occasionally.
Transfer the tomato mixture to the prepared baking dish.
In the same skillet (no need to clean), combine the drained tuna, olives, and capers.
Gently fold the tuna mixture into the tomato sauce in the baking dish. Sprinkle with fresh parsley and basil.
Top with shredded mozzarella cheese.
Bake for 20 minutes, or until the cheese is golden brown and bubbly.
Let cool slightly before serving. Enjoy warm with a side salad or crusty bread.
Tips:

Feel free to substitute other vegetables for the bell peppers and zucchini, such as broccoli florets, chopped mushrooms, or eggplant.
You can use canned tuna packed in olive oil for a richer flavor. Drain the oil before adding it to the dish.
If you don't have fresh herbs, you can substitute 1 teaspoon dried oregano and ½ teaspoon dried basil.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.