- 1 round aubergine
- salt, to taste
- extra virgin olive oil, as needed
- 1 garlic clove
- chilli pepper, to taste
- mint, finely chopped, to taste
- 1/2 glass of red wine vinegar and a little more to brush the tuna
- parsley, finely chopped, to taste
- 4 tuna fillet steaks 2cm thick
- 1 tablespoon of must (freshly crushed grape juice)
Starter
Preparation time: 70 minutes
Difficulties:
Ingredienti per 4
Must is the juice of wine grapes, before it is left to ferment into wine. It has a hint of sweetness and adds a lovely complexity to whatever it is added to, in this case, a dressing for aubergine and seared tuna.
Difficulty: moderate
Cost: moderate
Preparation time: 70 minutes
Serves: 4
Method
Cut the aubergine into slices about 2cm thick. Salt them and leave to rest for 30 minutes. This will remove their bitterness. Then grill the aubergine steaks on a hot griddle on both sides for about 5-10 minutes.
Prepare the sauce stirring together the extra virgin olive oil, the slightly crushed garlic clove, the chilli pepper, the must, mint, ½ glass of red wine vinegar and parsley. Set aside.
Take the tuna steaks, sprinkle with salt and brush with vinegar. Grill for 4 minutes on each side, or less if you want it rare.
Slice the tuna steaks and arrange on the aubergine steaks. Dress with the sauce and serve on a hot plate. Enjoy!
