Pan-Fried Tuna Steaks with Baba Ghanoush

Name: Pan-Fried Tuna Steaks with Baba Ghanoush
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Lebanese Coastal & Mountain
Ingredients: 6 tbsp olive oil; 1 lemon; 2 tbsp chopped fresh coriander; 6 thick tuna steaks (200 g); 1 cup cherry tomatoes; 3 large eggplants; 3 garlic cloves; 4 tbsp tahini paste; 1 lemon; 1 tsp ground cumin; 0.25 cup fresh coriander

Tuna, aubergine and lemon grilled and spiced with cumin for a Lebanese dish. Serve with buttered spinach or potatoes.

50 min · Serves 6 · Easy

Method

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Time: Prep 20 min · Cook 30 min · 50 min total
Difficulty: easy

1
Bhaba Ghanoush:. Preheat the grill to high. Grill the eggplants whole, turning them now and then, for 20-25 minutes until blackened. When cool, trim off the stalks, cut the eggplants in half and scoop the flesh into a food processor. Add the garlic, tahini, lemon juice, cumin and coriander. Season and process until smooth.
25 min
2
Tuna:. Mix the oil, lemon zest and coriander. Lightly brush some of the mixture over the tuna and season. Heat 1 tablespoon of the oil in a large frying pan and fry the tuna in batches for 1 minute (or less) on each side (just long enough to sear the outsides and keep the fish juicy and tender). Remove from the pan and keep warm. Add the rest of the flavored oil to the pan, then fry the tomatoes for 1 minute.
3
Serve:. Divide the baba ghanoush between 6 plates. Arrange a tuna steak and the tomatoes on top. Drizzle over any pan juices and serve with buttered spinach and/or potatoes.