Mediterranean tuna with burnt aubergine and butterbean mash and roasted vegetables
One superfat tuna steak (well over an inch thick) or two decent sized steaks
Large aubergine (eggplant)
Half tin of butterbeans – drained and rinsed
Couple of lemons
Clove of garlic
Fresh rosemary
Bulb of fennel
Mixed pitted olives
Ripe tomatoes
Sea salt, pepper and good quality olive oil
Heat the oven to 210 degree centigrade
Take the tuna out of the fridge and season with salt, pepper and some olive oil. If you’re using one fat steak then halve lengthways.
Halve the aubergine lengthways and cut into the flesh with a sharp knife. Spray all over with olive oil and pop some slivers of garlic into the cuts.  Season with salt and pepper and put into the oven on a baking tray, cut side downwards.
Leave to roast for around 20 minutes then in a separate baking tray put in the sliced fennel with some oil. Put this in the oven and reduce the heat to 180 degree centigrade.
After 20 minutes remove the aubergine and leave to cool. Add a handful of olives and the tomatoes to the fennel – if you have cherry tomatoes keep them whole, otherwise cut the tomatoes in half and deseed. A mix of the two is always nice.
Coarsely chop the aubergine and put into a blender, being careful not to burn your hands. Add the beans and the juice of half a lemon and blitz to a nice puree. Put the puree into a small pan and add some chopped rosemary leaves. You’ll want to warm this through just before serving. Add salt and pepper to taste, and maybe a little more oil and lemon juice.
When everything is more or less ready it’s time to cook the tuna. Heat up a pan with a little oil until really hot, and then add the tuna to the pan. Leave it completely alone for around a minute, then turn. Depending on the thickness and how pink you like it, a minute on each side could be long enough. For these pieces they were very chunky so I turned to cook for a further 30 seconds or so on each side before moving to a warmed plate to rest.
Put a line of the mash onto a plate, the veggies on the side, and then I like to slice the tuna and present it as in the photo rather than a big slab of fish. Looks better on Insta and on the table! Squeeze some fresh lemon on top, maybe a bit of olive oil to bring it all together.

1 Comment

  1. hmvo says: Reply

    Brush the aubergine slices with olive oil and season well with salt and pepper on both sides.

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