Chef's Recipes

Chargrilled yellowfin tuna, eggplant and zucchini with Sicilian dressing

Australian Gourmet Traveller seafood recipe for chargrilled yellowfin tuna, eggplant and zucchini with Sicilian dressing by Steve Hodges

By Steve Hodges
  • Serves 6
Chargrilled yellowfin tuna, eggplant and zucchini with Sicilian dressing
Chargrilled yellowfin tuna, eggplant and zucchini with Sicilian dressing

Ingredients

  • 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

Method

Main
  • 1
    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.
  • 2
    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.
  • 3
    For Sicilian dressing, whisk ingredients together in a bowl, season to taste and set aside.
  • 4
    To serve, place the tuna steaks onto plates, top each with chargrilled vegetables, drizzle with Sicilian dressing and then serve immediately.

Notes

Drink Suggestion: Southern Italian white such as vermentino or Fiano.

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  • Author: Steve Hodges