Grilled Tuna with Aubergine
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you've spent all day cooking. Grilled tuna with aubergine is simple, elegant, and packed with nutrition. Tuna is loaded with omega 3 fatty acids that are wonderful for your heart and brain health. The beauty of this recipe is that there's minimal prep work, just some basic chopping and marinating, and then you let the grill do the heavy lifting. The smoky char from the grill brings out the sweetness in the aubergine while the fresh lemon and herbs keep everything bright and fresh. Trust me, this dish will become a regular on your dinner table.
Ella x
Ingredients
- 4 piecestuna steaks(6 oz each, about 1.5 inches thick)
- 2 wholeaubergine(sliced lengthwise into 0.5-inch planks)
- 6 tablespoonsextra virgin olive oil
- 6 wholegarlic cloves(thinly sliced)
- 3 tablespoonsfresh lemon juice
- 2 tablespoonsfresh thyme(chopped)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 8 leavesfresh basil(torn)
Detail level
Instructions
- 1
Pat the aubergine slices dry with paper towels and brush both sides generously with 3 tablespoons of olive oil. Season with salt and pepper.
Tip: Drying the aubergine prevents excess moisture and helps achieve better caramelization on the grill.
- 2
Heat a grill or grill pan to high heat. Once very hot, grill the aubergine slices for 4-5 minutes per side until deeply charred with soft flesh inside. Transfer to a warm plate.
Tip: Don't move the aubergine too much; let it sit to develop those beautiful char marks.
- 3
While aubergine grills, warm 2 tablespoons of olive oil in a small pan over medium heat. Add sliced garlic and cook gently for 2-3 minutes until golden and fragrant, then remove from heat and set aside.
Tip: Watch the garlic carefully to avoid burning, which makes it bitter.
- 4
Pat the tuna steaks dry and season both sides with salt, black pepper, and red pepper flakes. Brush lightly with the remaining 1 tablespoon olive oil.
Tip: Room temperature tuna cooks more evenly than cold fish straight from the refrigerator.
- 5
Place tuna on the hot grill and cook for 2-3 minutes per side for medium-rare. The exterior should develop a golden crust while the center remains slightly pink.
Tip: Tuna is best served medium-rare to prevent drying out; don't overcook beyond this point.
- 6
In a small bowl, whisk together the infused garlic oil, fresh lemon juice, chopped thyme, and red pepper flakes to create a finishing drizzle.
Tip: Make this dressing while the tuna is cooking so flavors meld slightly.
- 7
Arrange grilled aubergine slices on serving plates and top each with a seared tuna steak. Drizzle the garlic-lemon mixture over the fish and aubergine.
- 8
Garnish with fresh torn basil leaves and serve immediately while the tuna is still warm.
Tip: Fresh basil adds a bright, peppery note that complements the smoky aubergine perfectly.
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