Ratatouille with tuna

A light, fresh take on traditional ratatouille topped with a seared tuna steak. This dish is delicious and comes together in just 15 minutes.

Ingreadient

• 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

Step by step

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.