A light, fresh take on traditional ratatouille topped with a seared tuna steak. This dish is delicious and comes together in just 15 minutes.
Ingreadient :
- 1 tbsp oil
- 1 red onion, sliced
- 1 red pepper, sliced
- 1 courgette, halved and sliced
- 200g cherry tomatoes, halved
- 25g basil, shredded
- 1 tsp balsamic vinegar
- 2 small tuna steaks
Direction :
- Heat the oil in a large frying pan and fry the onion for 2 minutes. Add the pepper and courgette and fry for a further 2 minutes.
- Stir in the cherry tomatoes, cover and cook for 2-3 minutes. Reserve a little basil for garnish and stir the remaining basil into the vegetables with the vinegar. Season to taste.
- Meanwhile, brush the tuna with a little oil and griddle for 1-2 minutes on each side, according to taste.
- Serve the tuna on top of the ratatouille and sprinkle with the reserved basil.
