Grilled Tuna with Aubergine

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.