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Parmesan-Crusted Tuna with Sun Vegetables
This complete meal runs two cooking stages through the same dish: the vegetables soften first in the microwave, then Parmesan-crusted tuna joins them to brown in a very hot oven. Just one dish to wash for a balanced, colourful supper.
- Total time
- 56 min
- Prep
- 15 min
- Cook
- 39 min
- Rest
- 2 min
+ Tupperware Coup' Chef, Tupperware Quick Chef, Tupperware Grater
Ingredients
Method
Heat the oven to 250°C (480°F).
Peel the tomatoes with the Tupperware 2-in-1 Peeler and remove the seeds.
Using the Tupperware Chef Series paring knife, cut the pepper into strips and the tomatoes into petals. Dice the aubergine and courgettes with the Coup' Chef fitted with its 15 mm blade.
Chop the onion and garlic in the Tupperware Quick Chef, tip them into the Tupperware Ultra Pro 3.5 l with half the olive oil and microwave for 4 minutes at 750 W.
Add all the vegetables and the water. Cook for 10 minutes at 750 W, let stand for 2 minutes, then cook for a further 10 minutes at 750 W.
Tip the vegetables into the Tupperware Colander and leave them to drain well.
Brush the tuna steaks with the remaining oil using the Tupperware Silicone Brush, then dust them with Parmesan grated on the Tupperware Rotary Grater.
Return the drained vegetables to the Ultra Pro, lay the tuna on top, season lightly with salt, add pepper and scatter over the Espelette pepper.
Bake uncovered on a high shelf for 15 minutes. Serve at once.
