Freund’s Meriella Sauce and Marinade (1 jar will marinate 3 steaks)
8-10 ounce Fresh Tuna Steak from Freund’s (1 per person)
For the Ratatouille:
1-28 oz can of whole peeled plum tomatoes
6 Tablespoons of EVOO (Extra Virgin Olive Oil)
1 pound fresh eggplant (usually 1 large eggplant will do)
For the Crostini:
Fresh French Baguette
Freund’s Garlic Spread
1 pound of yellow onions (usually 2 large onions will do)
2 Tablespoons of fresh chopped garlic
2 fresh bell peppers (any color will do)
1 pound fresh zucchini (usually 2 large zucchini will do)
1 dry bay leaf
¼ Tablespoon of marjoram, ¼ Tablespoon oregano,2 Tablespoons Balsamic Vinegar, ½ teaspoon black pepper, Salt to taste
Marinate the Tuna overnight in the refrigerator.
Remove Tuna from the Refrigerator 1 hour before cooking – this will allow for more even cooking for the Tuna.
Heat a heavy bottomed skillet over medium to medium high heat.
Place the marinated Tuna Steak in the hot pan and cook for 2-3 minutes, then turn it over and cook the other for an additional 2-3 minutes. This will give you a medium to medium-rare piece of Tuna. Cook less for more rare; cook longer for more doneness.
Remove the Tuna from the pan and serve immediately.
For the Ratatouille:
Wash then cut all vegetables into 1-11/2 inch cubes or squares and place into an oven-proof baking/roasting dish.
Pour the tomatoes, including the juices, from the can and use your hands to crush the tomatoes into chunks.
Add all of the other ingredients and mix will.
Place into a preheated 375° oven for 1-11/2 hours (depending on how your oven works.)
Cook until vegetables are soft and tender, stirring occasionally to prevent burning.
For the Crostini:
French Baguette, cut into slices (3-6 slices per person)
Place the slices on a sheet pan and toast in the oven until golden brown.
Once the crostini is golden, remove from the oven and spread with Freund’s Seasoned Garlic Spread.