Warm tuna niçoise ratatouille stack | Sainsbury`s Magazine

Ingredients

• 450g new potatoes, cut into 5mm slices
• 6 tsp olive oil
• 2 red peppers
• 2 yellow peppers
• 10 Sundream plum vine tomatoes, halved
• 2 courgettes, cut into 5mm diagonal slices
• 2 red onions, each cut into 8 wedges
• 150g extra-fine beans, trimmed
• 1 medium egg
• 1 tbsp green pesto
• 4 small Taste the Difference tuna steaks (100g each)
• 1 tbsp non-pareilles capers
• 4 pitted black olives, chopped
• fresh basil leaves, to garnish