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, the dressing for the aubergine and seared tuna.

Difficulty: moderate
Cost: moderate
Preparation time: 70 minutes 
Serves: 4

Method

Cut the aubergine into slices about 2 cm thick. Salt them and leave to rest for 30 minutes. This will remove their bitterness. Then grill the steaks on a hot griddle on both sides for about 5-10 minutes.

Prepare a sauce stirring together the extra virgin olive oil, the clove of garlic, the chili 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!