2large eggplants, thinly sliced4large green zucchini, thinly sliced lengthways1 kgpiece yellowfin tuna, cut into 6 steaksFor brushing:lemon-infused extra-virgin olive oilSicilian dressing250 mllemon-infused extra-virgin olive oil3lemons, juice only2cloves of garlic, finely chopped1 tbspfinely chopped oregano
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.
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.
For Sicilian dressing, whisk ingredients together in a bowl, season to taste and set aside.
To serve, place the tuna steaks onto plates, top each with chargrilled vegetables, drizzle with Sicilian dressing and then serve immediately.