Ratatouille with tuna

Name: Ratatouille with tuna
Cook time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 1 tbsp oil; 1 red onion, sliced; 1 red pepper, sliced; 1 courgette, halved and sliced; 200 g cherry tomatoes, halved; 25 g basil, shredded; 1 tsp balsamic vinegar; 2 small tuna steaks

A light, fresh take on traditional ratatouille topped with a seared tuna steak. This dish is delicious and comes together in just 15 minutes.

3.5 out of 5 stars(4) Rate this recipe

Low fat2 of your 5 a day

Serves2
CourseMain meal
Prepare-
Cook15 mins
Total time15 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

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

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.

Typical values per serving when made using specific products in recipe