Tomato Garlic Ratatouille

The quickest, easiest and most delicious ratatouille you will ever make

Serves 2

Cooking time: 30 mins

Ingredients:

Method:

  • Cut the vegetables into large chunks.
  • Heat one tablespoon of the oil and fry the aubergines for approximately 6-8 minutes, or until brown on all sides.
  • Add the remaining oil, the courgettes and peppers, and cook for 2 minutes.
  • Stir in the sauce, wine and sugar and simmer gently for 7-8 minutes, until the sauce is heated through.
  • Tear the basil leaves, stir through the sauce and serve.

Top tip:

Sprinkle over some toasted pine nuts before serving for a perfect crunchy topping.

Pan-fried tuna steak with tomato, chilli and olive sauce

Seared tuna steaks sliced and served on a stack of new potatoes and French beans and drizzled with a rich, spicy tomato sauce for an impressive but quick dinner party dish.

Serves 2

Cooking time: 10 mins

Ingredients:

  • 350g jar Loyd Grossman Tomato and Chilli Sauce
  • 1 dsp oil
  • 2 fresh tuna steaks, seasoned
  • 75ml white wine
  • 8 cherry tomatoes, quartered
  • 2 tbsp sliced black olives
  • 200g cooked new potatoes, cubed and kept warm
  • 100g French beans, trimmed, cooked and kept warm
  • olive oil
  • sherry vinegar
  • rocket leaves, dressed with a little olive oil and vinegar, to garnish

 Method:

  • Heat the oil in a heavy based frying pan.
  • Add the tuna steaks to the hot pan and cook for 1-2 minutes on each side for medium rare tuna (cook a little longer if preferred) remove from the pan and keep warm.
  • Add the wine to the pan and cook for a few minutes until most of the liquid has evaporated. 
  • Stir in the cherry tomatoes, Tomato and Chilli Sauce and black olives and cook for a few minutes.
  • Mix half of the sauce with the warm chopped potatoes ensuring that they are completely coated in sauce.
  • Season the French beans and drizzle with a little olive oil and sherry vinegar.
  • To serve, place a ring of potato (use a pastry cutter as a mould) onto each plate and top with French beans.
  • Slice the tuna and arrange on top of the beans.
  • Drizzle the tomato sauce over the tuna and decoratively around the plate. 
  • Garnish with rocket leaves.

Top tip:

Roasted salmon fillet makes a tasty alternative to tuna in this dish. 

Loyd Grossman sauces are widely available. For more information on the range, visit www.loydgrossmansauces.co.uk

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