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1
To prepare the ratatouille, heat a large saute pan over medium-high heat.
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2
Add 1 teaspoon each of the olive oil and vegetable oil.
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3
Add the eggplant and salt, and saute for 7 to 8 minutes, or until the eggplant is lightly browned and soft.
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4
Transfer to a large bowl.
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5
Add another teaspoon each of the olive oil and vegetable oil, and saute the zucchini in the same fashion.
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6
Add it to the eggplant.
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7
Repeat the process with the red pepper and onion.
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8
Stir the cooked vegetables together; add the thyme, parsley, oregano, and rosemary; and season to taste with pepper and more salt if necessary.
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9
To prepare the tuna, heat a large skillet over high heat.
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10
Season the albacore steaks with salt and pepper.
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11
Add 1 tablespoon of the vegetable oil to the skillet and, when it is hot, sear the tuna for exactly 2 1/2 minutes on each side, for a juicy medium rare.
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12
Transfer the steaks to a platter and cover lightly with aluminum foil to keep warm.
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13
Add the remaining 1 tablespoon oil and, when it is hot, sear the figs, cut side down, until they are brown, about 2 minutes.
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14
Flip them over, add the cherry tomatoes, and cook for another 3 to 4 minutes, or until the tomatoes are lightly charred.
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15
Transfer the figs and tomatoes to the platter with the steaks and place the skillet back over the heat to prepare the sauce.
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16
To prepare the sauce, add the wine to the warm skillet you cooked the albacore and figs in.
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17
Reduce the wine by half, about 5 minutes.
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18
Add the clam juice and balsamic vinegar and reduce to a light syrup, about 3 minutes more.
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19
Season to taste with salt and pepper as needed.
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20
To serve, on each of 4 plates, place an albacore steak with some figs and tomatoes and a heaping pile of ratatouille.
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21
Drizzle some of the pan sauce around the plate.
