Pan-fried Tuna with Ratatouille | SPC

Ingredients

• 4 tuna steaks (about 180g each)
• 4 tbsp olive oil, plus extra for shallow-frying
• 1 onion, diced
• 1 red capsicum, cut into 1cm pieces
• 1 eggplant, cut into 1cm cubes
• 1 zucchini, cut into 1cm cubes
• 400g can Ardmona crushed tomatoes, chopped
• 2 garlic cloves, finely chopped
• 1 bouquet garni (1 bay leaf, 3 parsley sprigs and 3 thyme sprigs tied together)
• Salt & pepper