Photo: Marco Del Grande
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Ingredients
- 6 tbsp olive oil
- 1 medium eggplant, cubed
- 1 brown onion, sliced
- 2 tbsp currants, covered in red wine vinegar for 5 minutes then drained
- 1 tbsp toasted pine nuts
- 1 tbsp sugar
- 1 tbsp red wine vinegar
- 250g cherry tomatoes, halved
- 100ml tomato passata
- 4 tuna steaks (about 200g)
Method
Heat four tablespoons of olive oil in a large, non-stick frying pan over low heat and cook eggplan and onion until golden and tender, stirring often. Add currents, pine nuts, sugar and vinegar, stir well to combine then set aside. Heat remaining olive oil in a pan over medium heat, add cherry tomatoes and cook until softened. Add passata, bring to a simmer then remove from heat. Heat an oiled grill plate until very hot and sear tuna for about two minutes on each side for rate or until cooked as desired. To serve, divide tomato mixture evenly between four serving plates and top with a piece of tuna. Spoon sweet and sour eggplant on top of tuna.
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