A easy to make healthy Ratatouille and tuna steak recipe. The ratatouille also goes well with chicken and other meat dishes too. And can be frozen.
Ratatouille is such a great nutritious vegetable side dish.
I like to make a big batches of it. Then I can store it in my freezer for days when I know I am going to be busy at work.
It’s easy to heat it up in the microwave and pair it with something tasty like a tuna steaks!
On Friday’s, I like to take a walk at lunchtime from work to The Fish Plaice in Glasgow. The selection of seafood delights is amazing, fresh and at great prices too.
On this occasion, when I had this recipe in mind for our dinner, was the fact that I only had £6.30 on me and the price of the 2 tuna steaks was a little over £7.00.
Luckily the guy serving me let me off with the extra cost! Now that wouldn’t happen in a supermarket. Plus I was pleased as it brought the “true Scot” in me. Careful with money. 🙂
Ratatouille is particularly low in cholesterol and sodium and is also an excellent source of dietary fibre and other essential vitamins and minerals.
I know I normally go on about reducing calories from oil and using a low calorie oil spray (which you can and it does not alter the outcome of my recipe) but I like to add just enough here to give it that Mediterranean twist.
The tuna steaks provide the protein element to the meal with tuna being rich in omega 3 fats which are attributed to helping to lower the risk of cardiovascular disease.
I used my grill pan to cook 2 thick tuna steaks over a moderate heat, turning frequently to ensure cooking was throughout but the fish was not burned.
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Ratatouille and Tuna Steak Recipe
Ratatouille goes equally well with a whole range of other meats such as chicken or chops. It is also ideal as a vegetarian main dish.
We only used a portion each here with our tuna steaks which meant that we still have 4 portions frozen.
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Ratatouille and Tuna Steak
For the Ratatouille:-
- 2 tbsp olive oil
- 1 large onion , sliced.
- 2 cloves garlic chopped finely
- 3 medium courgettes sliced moderately finely then quarter the slices.
- 2 aubergines sliced moderately finely then quarter the slices.
- 4 roughly chopped medium sized ripe peeled tomatoes.
- 1 red pepper core removed and cut into strips
- 3 tbsp tomato puree
- Freshly ground pepper
For the Fish:-
- 2 tuna steaks about 200g each
For the Ratatouille:-
- In a large casserole dish / saucepan heat the olive oil.
- Sauté the onion and garlic for 2 – 3 minutes.
- Add the courgette and aubergine slices and cook with the onion and garlic stirring frequently for 3 – 4 minutes.
- Add the chopped tomatoes and strips of pepper to the rest of the ingredients and stir frequently for 3 – 4 minutes.
- Stir in the tomato puree and season with salt and pepper. Go easy on the seasoning though.
- Cover pan; reduce the heat to a low setting and cook covered for 45minute to 1 hour, stirring occasionally to make sure the mixture does not stick.
- Once completely cooked, season to taste.
For the Fish:-
- Grill the fish in a grill pan and then serve with the ratatouille