Baked Tuna with Ratatouille
Serves
4
Total Time
45mins
Calories
351
Meaty tuna steaks and sweet vegetables come together in this tasty and simple one pan meal.
- Onion
1 (about 140 g)sliced
- Eggplant
1 (about 300 g)cubed
- Red bell pepper
1 (about 150 g)cored, destalked, cubed
- Zucchini
1 (about 195 g)sliced
- Tomato
4 (about 560 g)quartered
- Garlic clove
2 (about 12 g)crushed
- Fresh basil
¼ cup (about 11 g)coarsely chopped
- Olive oil
¼ cup (about 68 g)
- Salt & pepper
as needed
- Sherry vinegar
1 tablespoon (about 15 g)
- Tuna steak
4 (about 4 g)
INGREDIENTS
- 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
METHOD
Make this recipe in the Drop Recipes App
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