Baked Tuna with Ratatouille

by

Octopus Publishing

POSTED January 11, 2019 (LAST UPDATED October 14, 2020)

Serves

4

Total Time

45mins

Calories

351

Meaty tuna steaks and sweet vegetables come together in this tasty and simple one pan meal.

recipe-image

    INGREDIENTS


  • Onion icon
    Onion

    1 (about 140 g)sliced

  • Eggplant icon
    Eggplant

    1 (about 300 g)cubed

  • Red bell pepper icon
    Red bell pepper

    1 (about 150 g)cored, destalked, cubed

  • Zucchini icon
    Zucchini

    1 (about 195 g)sliced

  • Tomato icon
    Tomato

    4 (about 560 g)quartered

  • Garlic clove icon
    Garlic clove

    2 (about 12 g)crushed

  • Fresh basil icon
    Fresh basil

    ¼ cup (about 11 g)coarsely chopped

  • Olive oil icon
    Olive oil

    ¼ cup (about 68 g)

  • Salt & pepper icon
    Salt & pepper

    as needed

  • Sherry vinegar icon
    Sherry vinegar

    1 tablespoon (about 15 g)

  • Tuna steak icon
    Tuna steak

    4 (about 4 g)

    METHOD


  • 1. Pre-heat oven - 200°C
  • 2. Add onion, eggplant, red bell pepper, zucchini, tomato and olive oil to a clean large roasting dish
  • 3. Toss until covered
  • 4. Season with salt & pepper
  • 5. Bake until browned - 15 min, 200°C
  • 6. Add olive oil, garlic clove and sherry vinegar to a clean small bowl
  • 7. Mix until well combined
  • 8. Transfer dressing to vegetables
  • 9. Arrange tuna steak in the vegetables
  • 10. Bake until just cooked - 12 min, 200°C
  • 11. Garnish with fresh basil

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