John Myers
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Tuna Medallions with Ratatouille Vegetables and Lemon Potatoes
The perfect tuna medallions with ratatouille vegetables and lemon potatoes recipe with a picture and simple step-by-step instructions.
Ratatouille vegetables
- 300 g Eggplant
- 500 g Tomatoes
- 300 g Zuchini
- 2 Pc. Onions
- 4 Pc. Clove of garlic
- 2 Pc. Red peppers
- 2 Pc Peppers yellow
- 2 Pc. Basil
- 1 Pc. Rosemary
- 2 Pc. Thyme
- 2 Pc. Oregano
- Olive oil
- Salt
- Pepper
Lemon potatoes
- 25 kl. Potatoes
- 3 Pc. Lemons
- 3 tbsp Olive oil
- 500 ml Beef stock
- Tuna fillet
- Cut the tuna into medallions approx. 3 cm thick. Sear the pieces on both sides for approx. 1 minute. Wrap the medallions in aluminum foil and leave them in the oven at 100 ° C for approx. 10–12 minutes.
Ratatouille vegetables
- Wash the eggplant, rub dry, remove the stalks and cut long into slices. Sprinkle the slices with salt and let stand for 10 minutes. Then rinse and rub dry.
- Skin and core the tomatoes. Chop the onions and garlic very finely. Wash the peppers, tomatoes and basil, drain and cut into small pieces. Cut the eggplant and zucchini into small pieces.
- Heat the oil in a pan. Fry the vegetables vigorously one at a time, remove each one and set aside. Finally, sauté the onions and garlic.
- Now put the vegetables in the pan, mix in the basil and season with salt and pepper. Place the spices on top and let simmer, covered, over low heat for approx. 20 minutes.
- Lemon Potatoes
- Peel and cook the potatoes (use only waxy potatoes). Mix the zest of two lemons with 3 tablespoons of olive oil, lightly salt and pepper. Pan the potatoes in the marinade (potatoes must not disintegrate).
Serving
- Place the fish, potatoes and vegetables on a saucepan of beef stock and serve.
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