A light, fresh take on traditional ratatouille topped with a seared tuna steak. This dish is delicious and comes together in just 15 minutes.
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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
Energy | 1,443kJ/ 344kcals |
|---|---|
Fat | 14.6g |
Saturated Fat | 2.8g |
Carbohydrates | 18.9g |
Sugars | 15.5g |
Fibre | 4.5g |
Protein | 34.2g |
Salt | 0.2g |
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