4
40 Minuteds
Pan-fried Tuna with Ratatouille
Ingredients
- 4 tuna steaks (about 180g each)
- 4 tbsp olive oil, plus extra for shallow-frying
- 1 onion, diced
- 1 red capsicum, cut into 1cm pieces
- 1 eggplant, cut into 1cm cubes
- 1 zucchini, cut into 1cm cubes
- 400g can Ardmona crushed tomatoes, chopped
- 2 garlic cloves, finely chopped
- 1 bouquet garni (1 bay leaf, 3 parsley sprigs and 3 thyme sprigs tied together)
- Salt & pepper
Method
- Remove tuna from the fridge 30 minutes before cooking.
- Preheat the oven to 180C.
- Add eggplant, capsicum and zucchini to a baking tray, cover with a generous amount of olive oil, salt and pepper. Mix together and put into the oven to cook for 10 minutes or until vegetables are cooked and caramelised.
- Heat 1 tbsp oil in a large sauté pan over medium-high heat, add the onion and cook for 2–3 minutes until softened.
- Stir in the tomato, garlic and bouquet garni and season with salt and pepper. Cook for 8-10 minutes, stirring occasionally. Reduce the heat to medium–low, fold in the cooked vegetables from the oven, cover with a lid and simmer until the vegetables start to break down a little.
- Heat a grill pan or BBQ over a high heat and oil and season tuna with salt and pepper. Cook fish for no more than 1 minute on each side for rare. Rest for a few minutes then cut in half. Serve on top of ratatouille.
Buy these ingredients now
Looking for more inspiration?
Check out some of our suggested recipes for you to try below!