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Ingredients
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
Method
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.
Nutritional
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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