baked tuna with ratatouille
How to make baked tuna with ratatouille recipe
Serves 4
Total cooking time 30 minutes
Ingredients:
1 onion, cut into wedges
1 aubergine, cut into chunks
1 red pepper, cored, deseeded and cut into chunks
1 courgette, thickly sliced
4 tomatoes, quartered
5 tablespoons olive oil
2 garlic cloves, crushed
1 tablespoon sherry vinegar
4 tuna steaks
salt and pepper
handful of chopped basil, to garnish
Method:
Toss the vegetables with 3 tablespoons of the oil, arrange in a shallow roasting dish and season to taste. Place in a preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes, turning occasionally, until lightly charred.
Mix the remaining oil with the garlic and vinegar and stir into the vegetables. Arrange the tuna steaks in the dish and season well. Return to the oven for a further 12–15 minutes until the tuna is cooked. Serve immediately, scattered with the basil.
For roasted tuna with ratatouille topping, rub 1 tablespoon olive oil over 4 tuna steaks and place in a shallow roasting tin. Scatter 75 g (3 oz) halved cherry tomatoes, 1 cored, deseeded and chopped red pepper, 1 sliced garlic clove and 1 tablespoon capers, rinsed and drained, over the fish, season well and drizzle over 1 tablespoon olive oil. Place in a preheated oven, 200°C (400°F),
Gas Mark 6, for 12–15 minutes until the vegetables are lightly charred and the tuna is cooked. Sprinkle with chopped basil before serving with crusty bread. Total cooking time 20 minutes.
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