Seared Tuna with Ratatouille
½ cup extra-virgin olive oil
2 red bell peppers, cored, seeded, and cut into ½-inch dice
1 large onion, cut into ½-inch dice
2 small zucchini, cut into ½-inch dice
3 tomatoes, seeded and cut into ½-inch dice
1 head garlic, cloves separated, peeled, and thinly sliced
2 tablespoon chopped fresh oregano
2 medium eggplants, peeled and cut into ½-inch dice
Fine sea salt and freshly ground white pepper
1 cup chicken stock
2 tablespoon fresh lime juice
2 tablespoon canola oil
Six 6-ounce tuna steaks
1 tablespoon basil julienne
2 tablespoon soy sauce
For the ratatouille, heat ¼ cup of the olive oil in a large sauté pan over medium-high heat. Add the red peppers and onions and cook until tender, 5 to 7 minutes. Then add the zucchini, tomatoes, garlic, and 1 tablespoon of the oregano and cook until the vegetables are tender, 5 to 7 minutes.
Add the eggplant and season with the salt and pepper. Cook for another 5 minutes. Add the chicken stock and cook until it has been almost completely absorbed, about 5 minutes. Add the lime juice and stir to combine.
Meanwhile, for the tuna, heat 1 tablespoon of the canola oil in each of two large nonstick sauté pans over high heat. Season the tuna generously on both sides with salt and pepper and drizzle 1 teaspoon of the olive oil over each. Sprinkle each tuna with ½ teaspoon oregano leaves. When the oil is hot, sear the tuna steaks, turning once, until golden on both sides, about 2 minutes per side. The tuna should be warm in the center but still quite rare.
To serve, spoon about ½ cup of the warmed ratatouille onto each plate. Sprinkle the basil julienne over the ratatouille. Top each portion with a tuna steak. Drizzle 1 teaspoon each of the soy sauce and the remaining extra virgin olive oil over the ratatouille on each plate. Serve immediately.
"A Return to Cooking” by Eric Ripert and Michael Ruhlman