Grilled Tuna and Eggplant with Tahini Sauce Recipe

Name: Grilled Tuna and Eggplant with Tahini Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large tomatoes, cut into 1/2 -inch dice; 1 medium seedless cucumber, peeled and cut into 1/2 -inch dice; 18 Calamata olives (about 3 1/2 ounces), pitted and coarsely chopped; 1 tablespoon minced red onion; 2 tablespoons fresh lemon juice; 1 tablespoon extra-virgin olive oil plus about 1/4 cup for brushing; 1 medium eggplant, peeled and sliced crosswise 1/4 inch thick; Salt and freshly ground pepper; Six 3-ounce tuna steaks, about 1/2-inch thick; 1 tablespoon coarsely chopped chives; 1/3 cup plus 2 tablespoons tahini (see Note); 1 small garlic clove, minced; 2 tablespoons fresh lemon juice; Salt and freshly ground pepper

Servings: persons

2 large tomatoes, cut into 1/2 -inch dice
1 medium seedless cucumber, peeled and cut into 1/2 -inch dice
18 Calamata olives (about 3 1/2 ounces), pitted and coarsely chopped
1 tablespoon minced red onion
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil plus about 1/4 cup for brushing
1 medium eggplant, peeled and sliced crosswise 1/4 inch thick
Salt and freshly ground pepper
Six 3-ounce tuna steaks, about 1/2-inch thick
1 tablespoon coarsely chopped chives
1/3 cup plus 2 tablespoons tahini (see Note)
1 small garlic clove, minced
2 tablespoons fresh lemon juice
Salt and freshly ground pepper

1
In a bowl, combine the tomatoes, cucumber, olives, onion, lemon juice and the 1 tablespoon olive oil.
2
Heat a grill pan or preheat the broiler.
3
Brush the eggplant slices with some of the olive oil and season with salt and pepper.
4
Working in batches, grill the eggplant over moderate heat, or broil until very tender and browned, about 2 minutes per side.
5
Transfer the eggplant to a plate and keep warm.
6
Wipe out the grill pan.
7
Brush the tuna on both sides with olive oil and season well with salt and pepper, pressing the seasoning into the fish.
8
Grill the tuna in the pan over high heat, or broil until nicely browned, about 2 minutes per side.
9
In a food processor, combine the tahini, garlic and 1/2 cup of water and pulse once or twice to blend.
10
Add the lemon juice, salt and pepper and pulse just until combined.
11
Make a pool of the Tahini Sauce on each of 6 plates and fan the eggplant slices out on it.
12
Season the tomato salad with salt and pepper and spoon it on top of the eggplant.
13
Set the tuna on the salad and garnish with the chives.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 large tomatoes, cut into 1/2 -inch dice, 1 medium seedless cucumber, peeled and cut into 1/2 -inch dice, 18 Calamata olives (about 3 1/2 ounces), pitted and coarsely chopped, 1 tablespoon minced red onion, and more.

Yes, Grilled Tuna and Eggplant with Tahini Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Tuna and Eggplant with Tahini Sauce

How did you like this recipe?

Frequently Asked Questions