Grilled Tuna with Sweet and Sour Eggplant

Cook Time 15 minutes

Servings 2


½ cup extra virgin olive oil

2 x 200g yellowfin tuna steaks
1 clove garlic, crushed
500g young eggplant, peeled and diced
1 tbsp sugar
60ml red wine vinegar
2 tbsp finely chopped chives
1 tbsp finely chopped oregano
1 tbsp finely chopped mint
½ a lemon, juice and zest
Salt and pepper


To make the dressing, combine the oregano, mint, lemon juice and zest and ¾ of the olive oil. Season with salt and pepper and then set aside.

In a large frying pan, heat a tablespoon of the olive oil, add the eggplant and fry for 3-4 minutes until golden. Once the eggplant has absorbed the olive oil, drizzle in a little more. Then add the sugar followed by the vinegar and saute for a few minutes until the vinegar has cooked off. Add the chives and remove from the heat.

Heat a griddle pan on high heat. Brush the tuna steak all over with a little olive oil, garlic and salt. Sear for 30 seconds until charred and then turn over and cook the other side for a further 10 seconds.

Slice the tuna and serve with roasted eggplant with the herb dressing.


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