Parmesan Tuna with Vegetables in the Tupperware Ultra Pro

Name: Parmesan-Crusted Tuna with Vegetables
Prep time: 15 min
Cook time: 39 min
Total time: 56 min
Yield: 6 servings
Ingredients: 4 tomatoes (about 400 g / 14 oz); 1 yellow or red pepper (about 250 g / 9 oz); 1 aubergine (about 400 g / 14 oz); 2 courgettes (about 400 g / 14 oz); 1 onion; 4 garlic cloves; 50 ml (3 1/2 tbsp) olive oil; 50 ml (3 1/2 tbsp) water; 800 g (1 3/4 lb) tuna, cut into 6 steaks; 70 g (2.5 oz) Parmesan; Salt and freshly ground black pepper; 1 pinch Espelette pepper

Parmesan-Crusted Tuna with Vegetables

Thick tuna steaks topped with grated Parmesan and baked on a bed of peppers, aubergine, courgette and tomato. The Ultra Pro 3.5 l goes from microwave to hot oven: the vegetables soften quickly at 750 W, then the fish browns on top of them in 15 minutes.

In brief Parmesan-Crusted Tuna with Vegetables is a mains recipe cooked in the Tupperware Ultra Pro. It takes 56 minutes in total and serves 6 servings.

Total time

56 min

Prep

15 min

Cook

39 min

Rest

2 min

Jump to recipe ↓

Method

Heat the oven to 250 °C (480 °F).
Peel the tomatoes with the Tupperware 2-in-1 Peeler and remove the seeds.
With the Tupperware Chef Series paring knife, cut the pepper into strips and the tomatoes into petals. Dice the aubergine and courgettes in the Tupperware Coup' Chef fitted with the 15 mm blade.
Chop the onion and garlic in the Tupperware Quick Chef. Put them in the Tupperware Ultra Pro 3.5 l with 25 ml (1 1/2 tbsp) of the olive oil and microwave for 4 minutes at 750 W.
Add all the vegetables and the water. Microwave for 10 minutes at 750 W, let stand for 2 minutes, then microwave for another 10 minutes at 750 W.
Tip the vegetables into the Tupperware Colander and leave them to drain thoroughly.
Brush the tuna with the remaining oil using the Tupperware Silicone Brush. Grate the Parmesan over the fish with the Tupperware Rotary Grater.
Return the drained vegetables to the Ultra Pro and lay the tuna on top. Season lightly with salt, add pepper and the Espelette pepper.
Bake uncovered on a high shelf for 15 minutes. Serve straight away.