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Chargrilled yellowfin tuna, eggplant and zucchini with Sicilian dressing

You'll need

2 large eggplants, thinly sliced 4 large green zucchini, thinly sliced lengthways 1 kg piece yellowfin tuna, cut into 6 steaks For brushing: lemon-infused extra-virgin olive oil   Sicilian dressing 250 ml lemon-infused extra-virgin olive oil 3 lemons, juice only 2 cloves of garlic, finely chopped 1 tbsp finely chopped oregano


  • 01
  • Scatter eggplant with sea salt and layer in a bowl. Stand for 10 minutes, then rinse under cold water and pat dry. Heat a chargrill plate, lightly oil the vegetables and cook eggplant, then zucchini over high heat for 2 minutes each side or until tender. Combine and cover to keep warm.
  • 02
  • Brush tuna steaks with oil, season to taste with sea salt and freshly ground black pepper and chargrill over high heat for 2-3 minutes each side for rare.
  • 03
  • For Sicilian dressing, whisk ingredients together in a bowl, season to taste and set aside.
  • 04
  • To serve, place the tuna steaks onto plates, top each with chargrilled vegetables, drizzle with Sicilian dressing and then serve immediately.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Southern Italian white such as vermentino or Fiano.

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