Summary

Ingredients

• 4 tuna steak (s)
• 1 large onion (s)
• 2 cloves garlic
• 1 large red pepper (s)
• 1 large bell pepper (s), yellow
• 2 zucchini
• 1 eggplant (s)
• 500 g triplets, unpeeled
• 1 bunch rosemary sprig (s)
• 1 lemon (s), organic
• Herbs, e.g., oregano, herbs de Provence, basil
• salt and pepper
• olive oil
• Vegetable oil
• 200 ml vegetable stock
• 2 tablespoon tomato paste

Print Recipe Pin Recipe

Instructions

1. Halve the lemon and cut half of it into slices. Sprinkle the other half over the tuna steaks. Season the steaks with salt and pepper. Place lemon wedges and half of the rosemary sprigs on top. Cover with cling film and leave to stand in the refrigerator overnight.
2. For the oven vegetables, chop the onion and garlic into small pieces. Cut the bell pepper, zucchini, aubergine and potatoes into cubes. Steam the onion and garlic in olive oil until translucent. Add the aubergine and fry. Season with salt and pepper. Do the same with the other vegetables.
3. Mix the ingredients in a saucepan. Deglaze the vegetable stock with the vegetable stock and stir in the tomato paste. Add the herbs and pour over the vegetables. Mix again. Bake the mixture in the oven at 200 degrees for about 15 minutes.
4. Fry the marinated tuna steaks briefly and spicy in vegetable oil. Place the seared steaks on the vegetables about 5 minutes before the end of the vegetable cooking time. Let the remaining lemon slices and rosemary sprigs steep.