To prepare our Tuna Bake Recipe preheat the oven to 210°C / 425°F / Gas Mark 7.Cut the aubergines in half lengthways with a knife and score the flesh on the cut side a few times in both directions. Place on a baking tray, cut side up, along with the whole peppers. Drizzle with olive oil and salt and bake in the oven for 15 minutes or until the aubergine is soft.

Remove from the oven and allow to cool, spoon out the flesh of the aubergines into a bowl keeping the skins intact and set to one side. Add the rosemary to the flesh and mix well.

Peel the skin from the peppers and remove the seeds, chop the flesh into 2cm diced cubes and add to the aubergine flesh. Mix in the John West No Drain Tuna, then spoon the mixture back into the aubergine skin. Top with the breadcrumbs and bake in the oven for 5 minutes before serving with dressed salad leaves.For more information on all our Tuna Recipes please click here.