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Tuna steak with Baba Ghanoush


  • Prick the eggplants all over with a fork and cook on high in the microwave for about 8-10 mins until very tender. Set aside and, when cool enough to handle, peel.
  • Then blend the eggplant in a processor with the garlic, lemon juice, tahini, parsley, Tabasco, cayenne, cumin, salt, ground pepper and oil. Taste for seasoning.
  • Season the tuna and briefly cook on a lightly oiled ridged grill (or BBQ), spraying with a little oil after turning over.
  • Place the fish on individual plates and serve with a good dollop of Baba Ghanoush on the side.


  • 2 eggplants (about 350 gm each)
  • 2 garlic cloves, crushed
  • 3 tbsp fresh lemon juice
  • 2 heaped tbsp tahini
  • 1 heaped tbsp chopped parsley
  • Tabasco, to taste
  • ½ tspn cayenne
  • ½ tspn ground cumin
  • 1 tspn sea salt
  • freshly ground pepper
  • 2-3 tbsp olive oil
  • 4 x 180 gm tuna steaks
  • olive oil spray

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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