Chargrilled yellowfin tuna, eggplant and zucchini with Sicilian dressing

AT A GLANCE

  • Serves 6 people

  • 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.

Recipe:

STEVE HODGES, FISH FACE

Photography:

WILLIAM MEPPEM

Styling:

RODNEY DUNN

Drinking Suggestion:

SOUTHERN ITALIAN WHITE SUCH AS VERMENTINO OR FIANO.

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