Pan-fried Tuna with Ratatouille

Cook Time 40 minutes

Servings 4


4 tuna steaks (about 180g each)

2 tbsp olive oil, plus extra for shallow-frying

1 onion, diced

1 red capsicum, cut into 1cm pieces

1 eggplant, cut into 1cm cubes

2 zucchini, cut into 1cm cubes

1 x (400g) can crushed tomatoes, chopped

2 garlic cloves, finely chopped

1 bouquet garni (1 bay leaf, 3 parsley sprigs and 3 thyme sprigs tied together)

Salt & pepper


Remove tuna from the fridge 30 minutes before cooking.

Preheat the oven to 180C.

Add eggplant, capsicum and zucchini to a baking tray, cover with a generous amount of olive oil, salt and pepper. Mix together and put into the oven to cook for 10 minutes or until vegetables are cooked and caramelised.

Heat 1 tbsp oil in a large sauté pan over medium-high heat, add the onion and cook for 2–3 minutes until softened.

Stir in the tomato, garlic and bouquet garni and season with salt and pepper. Cook for 8-10 minutes, stirring occasionally. Reduce the heat to medium–low, fold in the cooked vegetables from the oven, cover with a lid and simmer until the vegetables start to break down a little.

Heat a grill pan or BBQ over a high heat and oil and season tuna with salt and pepper. Cook fish for no more than 1 minute on each side for rare. Rest for a few minutes then cut in half. Serve on top of ratatouille.


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