Ratatouille-Style Tuna

Serve this saucy, Provençal-style dish with crusty slices of warmed French bread for sopping up the delicious cooking juices.

PREP TIME: 25 minutes

FUNCTION: Sauté (Normal); Pressure/Manual (High)

CLOSED POT TIME: 15 minutes

TOTAL TIME: 40 minutes

RELEASE: Quick

SERVES: 4

• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 2 cups 1-inch cubes eggplant
• ½ onion, diced
• ½ green sweet pepper, diced
• ½ teaspoon dried basil
• ¼ teaspoon dried oregano
• ½ teaspoon salt
• 1 zucchini, quartered and cut into ½-inch slices
• 4 roma tomatoes, seeded and diced
• 4 tuna steaks, about 1 inch thick
• Salt and black pepper
• Lemon wedges (optional)

PREP

Select sauté on the Instant Pot® and adjust to normal. Add oil to pot. When oil is hot, add garlic, eggplant, onion, green sweet pepper, basil, oregano, and salt to the pot. Cook and stir for 2 to 3 minutes or until vegetables are barely tender. Press cancel.

Secure the lid on the pot. Select manual and cook at high pressure for 4 minutes. Once cooking is complete, use a quick release to depressurize.

Stir zucchini and tomatoes into vegetable mixture. Season tuna steaks with salt and black pepper to taste. Nestle tuna into mixture, trying not to overlap. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select manual and cook at high pressure for 1 minute. Once cooking is complete, use a quick release to depressurize.

PREP

Remove tuna to a serving platter. Stir the ratatouille and pour over the tuna. If desired, serve with fresh lemon wedges.