Tuna Steaks with Fresh Ratatouille

Friday 29 February (Leap Day)

Sort of gigot de mer but not quite.
The recipe, from Cuisine of the Sun, calls for treating the tuna like a leg of lamb and barding it with garlic cloves, but as we've found to our cost this don't really work.
But we took the idea and ran with it, since the sauce is essentially a big ol' rat (atouille), for which we had nearly all the ingredients to hand. So we sautéed a couple of onions, some garlic, the last of the red peppers, the last of the fennel, added some tomatoes, thyme, salt, pepper, then at the last minute the last of the zukes. Poured the rat over the tuna and baked for about 15 minutes. Yum.