Seared Tuna with Winter Ratatouille
Delight in the vibrant flavors of our Seared Tuna with Winter Ratatouille, a colorful and healthy fish recipe perfect for a gluten-free, dairy-free, pescatarian mediterranean diet! This elegant tuna steak dish, ready in just 90 minutes, brings a touch of American cuisine to your table with seared tuna and seasonal vegetables. Discover how easy it is to create this nutritious and satisfying high-protein meal!
Dietary Information
Servings:
- 1
To prepare the seared tuna with winter ratatouille, first dedicate yourself to the purple cabbage: cut the cabbage into julienne strips 1 and transfer it to a pot. Add the thyme 2 and cover with water 3.
- 2
Let the cabbage boil for 30 minutes 4, then drain 5 and set aside. Reduce the cooking liquid until you get a thick sauce 6, it will take about 30 minutes at a high boil.
- 3
Clean the black cabbage by removing the central rib 7, then cut it into julienne strips 8. Cut the pumpkin into cubes 9.
- 4
In a pan, heat the oil with the clove of garlic and thyme 10, then add the pumpkin 11 and cook for 8 minutes. Add the black cabbage 12.
- 5
Season with salt 13 and sauté everything for 5 minutes. Finally, add the drained purple cabbage 14, mix the ingredients and set aside. Now dedicate yourself to preparing the cauliflower cream: clean the cauliflower, obtaining only the florets 15.
- 6
In a pan, heat the oil then add the cauliflower 16 and sauté for a few minutes. Season with salt and pepper 17, then pour in a ladle of water 18.
- 7
Cover with a lid 19 and cook for about 20 minutes; if it dries too much you can add more water. Transfer everything to a jug and blend with an immersion blender 20 until you get a smooth and homogeneous cream 21. Set aside.
- 8
Finally, take care of the tuna: salt the steak on both sides 22. In a pan, heat a drizzle of oil, add the tuna 23 and sear it for 2 minutes per side 24.
- 9
Cut the seared tuna into slices 25. You are ready to plate: on the bottom of the plate, distribute the cauliflower cream 26, then add the vegetables 27.
- 10
Place the tuna slices on the vegetables 28, then garnish with the purple cabbage sauce. Complete with a drizzle of oil and a sprinkle of bottarga 29. The seared tuna with winter ratatouille is ready to be served 30!
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