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1
Prepare ingredients for grilling: Heat the oven to 350 degrees F.
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2
Cut the eggplants in half, toss them in some olive oil, and season them with salt and pepper.
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3
Put them cut side down on a baking sheet and bake for 20 minutes.
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4
Meanwhile, cut the tomatoes in half, toss them in some olive oil, and season them with salt and pepper; set aside.
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5
Toast the fennel seeds in a dry skillet over medium heat just until they become fragrant, about 1 minute.
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6
Grind them to a powder in a spice mill.
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7
Brush some olive oil onto the tuna steaks and sprinkle them with the ground fennel.
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8
Cover and refrigerate until ready to grill.
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9
Make the sauce: Cook the chicken stock with the lemon peel over medium-high heat for about 10 minutes, or until it has reduced by half.
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10
Take the pan off the heat and discard the lemon peel.
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11
Stir in the paprika and creme fraiche and season it with a little salt and pepper.
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12
Buzz the sauce with an immersion blender (or process it in a regular blender) until it is foamy.
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13
Get grilling: Heat the grill; brush the grate with some olive oil.
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14
Season the tuna with salt and pepper and drizzle over some olive oil.
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15
Grill them until medium-rare (or to your liking), about 3 to 4 minutes per side.
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16
Grill the tomatoes and eggplant until slightly charred.
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17
Put the grilled tomatoes and eggplant into a bowl and toss them with some of the sauce.
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18
To serve: Top the tuna steaks with the grilled tomato and eggplant salad.
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19
Spoon some more warm sauce over and garnish with torn basil leaves.
