Olive Oil Seared Yellowfin Tuna With Tomato Anchovy Sauce, Lemon Basil Pesto And Saffron Ratatouille Recipe

• 2 Tbsp. extra virgin extra virgin olive oil
• 1 x sliced onion
• 4 x cloves sliced garlic
• 1 x jalapeno pepper, chopped
• 1 c. Chardonnay
• 1 tsp saffron, threads
• 2 c. minced tomato
• 5 Tbsp. extra virgin extra virgin olive oil
• 2 c. diced zucchini
• 2 c. diced green pepper
• 2 c. diced red pepper
• 2 c. diced eggplant
•     salt, to taste
•     pepper, to taste
•     The Tomato Anchovy Sauce
• 3 x tomato, minced
• 8 x anchovy, fillets
• 4 Tbsp. extra virgin extra virgin olive oil
• 1 x lemon, juiced, and, zested
• 1/2 tsp tabasco sauce
•     The Lemon Basil Pesto
• 4 c. basil, sprigs
• 1 x lemon, juiced, and, zested
• 1/2 tsp coarse salt
• 1/2 c. extra virgin extra virgin olive oil
• 1/2 c. grated parmesan cheese
• 1/2 tsp tabasco sauce
•     The Tuna
• 8 x 4 ounce tuna, fillet
•     extra virgin extra virgin olive oil
•     freshly grnd black pepper

Directions