Time: about 40 minutes
1 lb fresh tuna steaks, washed, cut in 1 inch cubes
3 cups organic zucchinis, chopped
2 cups organic eggplants, chopped
2 cups red bell peppers, chopped
2 cups orange bell peppers, chopped
1 cup onions, diced
2 garlic cloves, minced
3 cups tomatoes, peeled and diced
3 tablespoons extra-virgin olive oil
2 tablespoons safflower oil
2 tablespoons fresh basil, chopped
½ teaspoon oregano, dried
¼ teaspoon thyme, dried
Freshly ground black pepper
- In a large saucepan heat the olive oil and saute onions until translucent. Stir in minced garlic.
- Add eggplant, zucchinis, bell peppers, tomatoes, oregano, and thyme. Cover and simmer for about 15 minutes.
- Stir in chopped basil.
- In a non-stick skillet heat 2 tablespoons of safflower oil over medium-high heat. Pan fry tuna cubes for about 5 minutes (be careful not to over-cook or the fish tends to get dry). Season to taste with salt and freshly ground black pepper.
- To serve, top the vegetables with tuna cubes (see photo).