Seared Tuna With Provençal Vegetables - cooking recipe

Ingredients

4 None tuna steaks (about 1/3 lb each)
3-4 tbsp lemon juice
1/2 lb eggplant, cut into chunks
3 tbsp olive oil
1 None onion, peeled and diced
3 cloves garlic, peeled and finely chopped
1/2 lb zucchini, sliced
1 lb tomatoes, roughly chopped
1 tbsp dried herbes de Provence
1/2 cup vegetable stock
1/2 cup tomato juice
None None lemon wedges, fresh rosemary and fresh thyme, for garnish

Preparation

Drizzle the tuna with lemon juice and allow to rest for 10 mins. Sprinkle the eggplant with salt and allow to rest for 10 mins. Pat the eggplant dry.
Meanwhile, make the vegetable sauce: heat 1 tbsp oil in a saucepan and saute the onion and garlic until softened. Add the eggplant and zucchini and fry for 2 mins. Add the tomatoes and herbes de Provence and fry for 1 min. Add the stock and tomato juice, bring to the boil and simmer for 10 mins. Season with salt, black pepper and a pinch of sugar.
To finish, heat 2 tbsp oil in a frying pan and sear the tuna for 3-4 mins on each side, until browned. Season to taste. Spoon the vegetable sauce onto 4 plates and top with the tuna. Garnish with lemon wedges, rosemary and thyme.