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Yellowfin tuna on smoked eggplant puree with sauce vierge


  • Preheat oven to 150-160°C.
  • Roast the garlic sprinkled with a little oil in the oven for 12-15 mins.
  • At the same time, place the eggplant over an open flame, resting on a cake rack (preferably an old one), turning occasionally until all sides are slightly burnt and the eggplant is soft. Then remove from heat and scrape off the skin. 
  • Roughly chop the eggplant flesh with the roasted garlic.
  • Then whisk the tahini, salt and pepper with a drizzle of oil and the juice of ½ lemon in a large bowl. (You can process if you like.)
  • To garnish the serving plates, place 8 olive halves, the basil strips, diced tomato and small pieces of chervil alternately around the edge of each plate. Set aside.
  • To make the olive tapenade, process the remaining olives with the anchovies, capers and a little olive oil to form a smooth paste.
  • Then, to make the dressing, place the extra virgin olive oil, balsamic and the juice of 1 lemon into a small pot and gently heat.
  • At the same time, heat a heavy-bottomed pan to smoking point with a little oil. Season the tuna with salt and sear on one side for about 1 min and then the other for 30 sec.
  • To serve, place a spoon of the eggplant puree in the centre of each plate, top with a tuna steak and drizzle the sauce around and over. Finish with a small spoon of olive tapenade on top.


  • 2-3 garlic cloves, peeled
  • olive oil
  • 2 eggplant
  • 1 tbsp tahini
  • sea salt & freshly ground pepper
  • 1½ lemons
  • 500 gm pitted black olives, halved
  • fresh basil, finely sliced
  • 2 tomatoes, diced
  • fresh chervil
  • 4 anchovies
  • 50 gm capers
  • 250 ml extra virgin olive oil
  • 50 ml balsamic vinegar
  • 1 kg yellow fin tuna (sashimi grade), well trimmed & cut into 4 x 200 gm steaks

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm