Tuna fillets with hot chili pepper, eggplant and thyme-flavoured peppers
4 x 130g cans Rio Mare Tuna Fillets with Hot Chili Pepper
2 medium-sized potatoes
1 red onion
2 red and yellow peppers
40g extra virgin olive oil
a few sprigs fresh thyme
salt to taste
1. Peel and finely slice the potatoes. Wash and cut the eggplant and peppers into cubes and finely slice the onion.
2. Sauté the onion in a frying pan with the oil, add the cut vegetables, season with salt and cook, stirring frequently, until the vegetables are cooked. Season with the thyme.
3. Arrange the cooked, warm vegetables on four individual plates. Top with the tuna fillets and their sauce, garnish with a sprinkling of thyme and serve.