2200 gm tuna steaks400 gmbaby green beans, trimmed, blanched and refreshed in iced water2 cupsfirmly packed rocket50 gmpinenuts, roastedFilled eggplants2½ tbsp olive oil4Japanese eggplants, peeled, with stem end intact100 gmfeta, crumbled¼ cup coarsely chopped flat-leaf parsley2lemons, finely grated rind onlyPinchallspiceRosemary vinaigrette100 mlextra-virgin olive oil3chopped anchovy fillets 2cloves of finely chopped garlic100 mlred wine vinegar1 tbspfinely chopped rosemary 3bay leavesFresh tomato and caper relish 4egg tomatoes, peeled, seeded and chopped1small Spanish onion, finely chopped 2 tspbaby capers15basil leaves, torn 4anchovy fillets, finely chopped ¼ cupextra-virgin olive oil 2 tbsplemon juice
For rosemary vinaigrette, place olive oil, anchovies and garlic in a saucepan and cook over low heat until lukewarm. Whisk in vinegar, 1½ tbsp water, rosemary and bay leaves, then simmer for 2 minutes. Remove from heat and cool until required. Makes about 200ml.
For tomato and caper relish, combine tomatoes, onion, capers, basil and anchovy fillets in a bowl. Add olive oil and lemon juice, season to taste and toss to combine well.
Half fill a wide saucepan with salted water and heat over low heat until 70C, add tuna and cook for 5 minutes, then remove tuna from pan, cool to room temperature. Cut into thin slices.
Meanwhile, for filled eggplants, heat olive oil in a frying pan, add eggplant and cook over medium heat for 3-4 minutes or until soft and golden all over. Remove, drain on absorbent paper, then cut a pocket lengthways in each eggplant, leaving ends joined. Combine feta, parsley, lemon rind and allspice in a bowl, then divide stuffing among eggplant, place in a roasting pan and bake at 180C for 5 minutes or until heated through.
Place tuna, beans, rocket and pinenuts in bowl. Add enough rosemary vinaigrette to just coat, then season to taste and toss well to combine. Divide salad and filled eggplant among bowls, top with a spoonful of tomato and caper relish and serve immediately.