• Tuna Steaks
  • Egg Plant
  • Onion
  • 2 Romano Pepper
  • 3 Courgettes
  • 8 Tomatoes
  • Tomato Passata
  • Handful of Green Olives
  • Handful of Black Olives
  • Tablespoon of capers.
  • 2 Anchovy fillets
  • 2 Garlic cloves
  • Sea Salt
  • Olive Oil
  • Chilli Oil
  • Rosemary
  • Coriander


Season the Tuna steaks with a pinch of sea salt.

Prepare the vegetables; dice the egg plant, slice the onion, cut the courgette into chunky slices and finely dice the pepper.  Halve the tomatoes.  Finely slice the garlic cloves.

Heat olive oil in a deep pan and add the diced egg plant to gain colour and caramelisation, then add the courgette, pepper and onion.  Add the halved tomatoes and a handful of green olives.    Chop the anchovy fillets and add to the vegetables stir through before adding the sliced garlic.  Stir through some black olives, a tablespoon of capers and add a sprig of Rosemary.  Top up with olive oil as necessary.  Cook until the vegetables have softened pour in a pint of passata.  Add chili oil to taste and leave to simmer while you cook the Tuna steaks.

On a hot plancha, place the tuna steaks seasoned side down.   Sprinkle a pinch of sea salt over the top.   In a separate pan heat some olive oil and dip the surface of the tuna in the oil before returning to the plancha.   This will help create a nice seared crust, when you have seared all the edges add to the pan.  Ensure that they are coloured all over before removing to rest.

Serve sliced on top of the ratatouille.