Tuna Steak with Ratatouille

For the marinade, mix the olive oil with the juice of one lemon and the pressed garlic. Put the tuna slices in a freezer bag and add the marinade. Close tightly and marinate for 3 hours while cooled.

For the ratatouille, remove the skin from the onions and roughly dice them. Peel and chop the garlic. Blanch (scald) the tomatoes, peel, quarter and remove the seeds, cut into cubes of about 2 cm. Clean the peppers, peel them as you like and cut them into cubes of about 2 cm, as well as the zucchini and the melanzani, do not mix the vegetables.

Heat olive oil in a frying pan and sauté the onions, then add the garlic. Remove the diced onions when they are golden and transfer them to a heavy-bottomed saucepan. In the remaining oil in the frying pan, sauté the bell pepper pieces, then add them to the cooking pot as well. Then separately and in order, sauté the zucchini cubes, the eggplant cubes and finally the tomatoes.

Add the red wine to the vegetables in the saucepan and mix.

Season with salt and pepper and add the thyme leaves. Steam at a moderate temperature for about 45 minutes, the vegetables should be soft but not completely disintegrate. Season with a little juice of a lemon if desired. Sprinkle with the shredded basil leaves before serving.

Remove the tuna from the marinade, toss with S

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