Grilled tuna with sweet and sour eggplant

The dish reminds me of being in Sicily. Fresh tuna simply grilled and served with sweet and sour eggplant works a treat and is so easy to make

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½ cup fresh oregano leaves
¾ cup extra virgin olive oil
Sea salt
500g young eggplants chopped into ½ inch dice
½ teaspoon minced mint
2 tbs lemon juice
1 lemon zested
½ teaspoon chives
1 garlic clove crushed
600g tuna steaks (2 x 300g tuna steaks)


1. Chop the ½ cup of fresh oregano and add ½ cup of olive oil, lemon zest. Season with salt and pepper and set aside.
2. In a large frying pan, heat the remaining olive oil, add the eggplant and ½ teaspoon of salt. Cook over a medium heat stirring occasionally. Cook eggplant until tender, once cooked transfer to a bowl and add lemon juice, mint and chives and set aside.
3. Brush the tuna steak in infused olives oil, and then add some of the infused oil to the pan along with the garlic. Once hot sear tuna 2 min on each side then place on a board. Brush with extra-infused oil.
4. Slice the tuna and serve with roasted eggplant.

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