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Ratatouille with tuna
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1 tbsp oil
1 red onion, sliced
1 red pepper, sliced
1 courgette, halved and sliced
200g cherry tomatoes, halved
25g pack basil, shredded
1 tsp balsamic vinegar
2 small tuna steaks
1. 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.
2. 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.
3. Meanwhile, brush the tuna with a little oil and griddle for 1-2 minutes on each side, according to taste.
4. Serve the tuna on top of the ratatouille and sprinkle with the reserved basil.
Typical values per serving:
2 of your 5 a day, low in fat