Name: Grilled Tuna with Ratatouille and Quinoa
Prep time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 200 g tuna steak; 100 g zucchini; 100 g eggplant; 100 g red bell pepper; 2 item tomato; 1 item onion; 2 clove garlic; 2 tbsp olive oil; 100 g quinoa; 10 g basil; 1 tsp salt; 0.5 tsp black pepper

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Grilled Tuna with Ratatouille and Quinoa

Grilled Tuna with Ratatouille and Quinoa

A balanced dinner featuring grilled tuna, a classic French ratatouille, and quinoa.

To provide the remaining carbs required for the day with a good balance of protein, carbs, and vegetables.

Ingredients:

200
g
tuna steak
100
g
zucchini
100
g
eggplant
100
g
red bell pepper
2
item
tomato
1
item
onion
2
clove
garlic
2
tbsp
olive oil
100
g
quinoa
10
g
basil
1
tsp
salt
0.5
tsp
black pepper

Preparation Time: 40 minutes

Instructions:

Preheat the grill to medium-high heat.
Slice zucchini, eggplant, red bell pepper, and onion into even pieces.
Heat 1 tbsp olive oil in a pan over medium heat. Add garlic and onion, sauté until translucent.
Add zucchini, eggplant, red bell pepper, and tomatoes to the pan. Cook until vegetables are tender.
Season with salt and black pepper. Stir in basil leaves.
Rinse quinoa under cold water. Cook according to package instructions.
Brush tuna steak with remaining olive oil. Season with salt and black pepper.
Grill tuna for about 3-4 minutes on each side or until desired doneness.
Serve grilled tuna over a bed of quinoa with ratatouille on the side.

Nutrition	Per Serving 800 g	Per 100g
Energy	800 kcal	100 kcal
Protein	60 g	7.5 g
Fibre	15 g	1.9 g
Salt	2 g	0.3 g
Sugar	12 g	1.5 g
Carbohydrates	80 g	10.0 g
Fat	30 g	3.8 g

200
g
tuna steak
100
g
zucchini
100
g
eggplant
100
g
red bell pepper
2
item
tomato
1
item
onion
2
clove
garlic
2
tbsp
olive oil
100
g
quinoa
10
g
basil
1
tsp
salt
0.5
tsp
black pepper

Preheat the grill to medium-high heat.

Slice zucchini, eggplant, red bell pepper, and onion into even pieces.

Heat 1 tbsp olive oil in a pan over medium heat. Add garlic and onion, sauté until translucent.

Add zucchini, eggplant, red bell pepper, and tomatoes to the pan. Cook until vegetables are tender.

Season with salt and black pepper. Stir in basil leaves.

Rinse quinoa under cold water. Cook according to package instructions.

Brush tuna steak with remaining olive oil. Season with salt and black pepper.

Grill tuna for about 3-4 minutes on each side or until desired doneness.

Serve grilled tuna over a bed of quinoa with ratatouille on the side.

Grilled Tuna with Ratatouille and Quinoa Grilled Tuna with Ratatouille and Quinoa

Ingredients:

Preparation Time: 40 minutes

Instructions:

Grilled Tuna with Ratatouille and Quinoa

Grilled Tuna with Ratatouille and Quinoa