Spanish Tuna Vegetable Bake Recipe

This Spanish Tuna Vegetable Bake is a delightful blend of fresh vegetables, savory tuna, and creamy Manchego cheese, all crowned with a crisp breadcrumb topping that offers the perfect texture contrast. Cooking this dish transports me to the sunny coasts of Spain, where the flavors are as vibrant as the scenery, and every bite is a comforting reminder of the simple joys of life.

My Spanish Tuna and Vegetable Bake is so rich with flavor it almost seems unfair. A deliciously delicate melding of onion, red and green bell pepper, and zucchini greet you at the first bite.

But wait, there’s more! Smoked paprika!

And then a little bit of oregano, too. These give a boost to the already incredible taste and make for a can’t-stop-eating-you-have-to-have-seconds sorta dish.

Spanish Tuna Vegetable Bake Recipe Ingredients

• Olive Oil: Rich in healthy fats, promotes heart health and enhances flavor.
• Garlic: Adds aromatic warmth; contains antioxidants supporting immune function.
• Red and Green Bell Peppers: High in vitamin C, these bring color and crunch.
• Zucchini: Low in calories, provides fiber and hydration with a subtle taste.
• Diced Tomatoes: Juicy, rich in vitamin C and lycopene, offering a tangy note.
• Smoked Paprika: Imparts a smoky depth and vibrant red color to the dish.
• Tuna in Olive Oil: Protein-packed, delivers omega-3s for heart and brain health.
• Manchego Cheese: Creamy and nutty, it melts beautifully, adding richness.

Spanish Tuna Vegetable Bake Recipe Ingredient Quantities

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 zucchini, sliced
• 1 can (14 ounces) diced tomatoes, drained
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 cans (5 ounces each) tuna in olive oil, drained
• 1 cup grated Manchego cheese
• 2 tablespoons chopped fresh parsley
• 1/4 cup breadcrumbs

How to Make this Spanish Tuna Vegetable Bake Recipe

1. Set your oven to 375°F (190°C) to warm it up.

2. In a large skillet over medium heat, warm the olive oil. Add the chopped onion to the skillet and sauté for about 5 minutes until the onion is soft and translucent.

3. Stir in the minced garlic and the diced red and green bell peppers, and cook for 5 more minutes until the peppers are soft.

4. Add the sliced zucchini, cubed tomatoes, smoked paprika, and dried oregano, and mix everything in well. Then season the mixture with salt and pepper. Let the vegetables cook until they become tender and the flavors meld together. This should take about 10 minutes. If they begin to brown too much, stir and reduce the heat.

5. Carefully mix in the thoroughly drained tuna so that it is evenly spread throughout the vegetable medley.

6. Lightly grease a baking dish and transfer the tuna and vegetable mixture into it; then spread the mixture evenly in the dish.

7. Evenly distribute the grated Manchego cheese over the mixture’s top.

8. In a tiny dish, mix together the breadcrumbs and diced fresh parsley. Dust this mixture over the cheesy bake.

9. Put the dish in the oven that has been preheated and bake it for approximately 20 to 25 minutes, or until the cheese has melted, is bubbly, and has turned a light golden brown.

10. Take it out of the oven and allow it to cool for several minutes before serving. Delight in your Spanish Tuna Vegetable Bake!

Spanish Tuna Vegetable Bake Recipe Equipment Needed

1. Oven
2. Large skillet
3. Measuring spoons
4. Knife
5. Cutting board
6. Stirring spoon
7. Spatula
8. Baking dish
9. Small bowl

FAQ

• Can I use fresh tomatoes instead of canned diced tomatoes?Certainly, fresh tomatoes can be used instead. Take approximately 4 medium-sized tomatoes, chop them up, and you might want to add a little salt and pepper to bring out their flavor a bit more.
• Is there a substitute for Manchego cheese?If you cannot find Manchego, a similar semi-firm cheese that works well is Monterey Jack. Aged cheddar is another good alternative if you want a taste and texture that work comparably.
• Can I use tuna in water instead of tuna in olive oil?Certainly, you can use water-packed tuna. Still, you might consider adding a tablespoon of olive oil for flavor, since water-packed tuna is less rich than oil-packed tuna, which contributes a nice dimension to this dish.
• How can I make this dish gluten-free?Ensure that all other ingredients, including canned tuna and cheese, are certified gluten-free. If breadcrumbs are used, ensure that they are gluten-free or omit them.
• Can I prepare this dish ahead of time?You can indeed make the vegetable and tuna mixture a day in advance. Just put it in the fridge, and when you’re ready to bake, add the breadcrumbs and cheese just before it goes in the oven.
• What side dishes go well with this bake?This dish goes nicely with the following:

  – a simple green salad
  – roasted potatoes
  – a crusty baguette

  All are great at soaking up the dish’s flavorful juices.

• How do I store leftovers?Keep any uneaten portions stored in a sealed container in the refrigerator for no more than three days. To reheat, use an oven set to 350°F (175°C) until the food is hot throughout. For a quick option, use the microwave.

Spanish Tuna Vegetable Bake Recipe Substitutions and Variations

1 large onion, chopped – Substitute with 2 shallots, chopped.
One red bell pepper, diced. Substitute with yellow or orange bell pepper, diced.
1 green bell pepper, diced – Substitute with poblano pepper, diced
1 teaspoon smoked paprika
– Substitute with 1 teaspoon regular paprika
plus a pinch of cayenne pepper
Two cans (5 ounces each) of tuna in olive oil, drained
– Substitute with 2 cans (5 ounces each) of salmon or chicken, drained

Pro Tips

1. Sauté with Wine: For added depth of flavor, deglaze the pan with a splash of white wine after sautéing the onion and garlic, allowing it to reduce slightly before adding the bell peppers.