What's more classic French then a great Ratatouille with Tuna Nicoise. I just love this dish so much and love how it changes with the seasons and what's available. Have some fun with this dish and thank you for watching Ludo a la Maison.

I have so much fun doing this show and just want to thank our sponsors San Pellegrino, Violife and Cookunity for helping us make this season. And of course, all the cast, crew, my wife Krissy and chef Sam and our one and only producer, Jeff. Can't wait for next season!

RECIPE:
Tuna Nicoise, Ratatouille, Chorizo oil

For the Ratatouille
2 Tomatoes, large dice
1 Eggplant, large dice
1 Onion, large dice
1 Green bell pepper, large dice
1 Red bell pepper, large dice
3 Zucchini, large dice
3 cloves Garlic, crushed
1 sprig Thyme
Pinch White pepper
Pinch Espelette pepper
Pinch Nutmeg
Olive oil
Salt

1. Sear all of the vegetables except the garlic and tomatoes, separately in olive oil and season with salt.
2. Mix all of the seared vegetables with the tomato, garlic and thyme and add to a pot over low heat.
3. Top with a lid and cook for about 30 min or until all of the vegetables are cooked but not mushy.
4. Season with the white pepper, Espelette, nutmeg and salt.

For the chorizo oil
2oz Fresh chorizo
¼ cup Grapeseed oil

1. Render the chorizo in a pot until fully cooked and most of the water has evaporated.
2. Add the oil and continue cooking over medium low heat to infuse (about 30min)
3. Strain the oil and set aside.

For the confit oil
1qt Olive oil
3 cloves Garlic
1 sprig Basil
1 sprig Thyme

1. Add all the ingredients to a pot and warm over medium-low heat till about 120 degrees.
2. Set aside and keep warm.
3. Save the oil for later.

To serve for 2
1# Tuna steak
2 cups Ratatouille
4 tbsp Chorizo cream
4 tbsp
8g Basil, leaves
Salt + Black pepper

1. Season the tuna with salt and Espelette pepper and transfer to the confit oil to cook for about 12-15 min or until medium but not fully cooked..
2. Remove from the oil and pat dry to remove any excess.
3. Warm the ratatouille in a pot and add to the middle of two a large round plate.
4. Top with the hot tuna either sliced or broken into chunks and finish with the chorizo oil and basil.


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