Grilled Yellowfin Tuna with Sweet Corn Salad, Herb

Name: Grilled Yellowfin Tuna with Sweet Corn Salad, Herb Roasted Tomatoes and Eggplant Caviar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 (5-ounce) portions yellowfin tuna; 1/8 teaspoon salt; 1/8 teaspoon black pepper; Sweet Corn Salad, recipe follows; Herb Roasted Tomatoes, recipe follows; Eggplant Caviar, recipe follows; 2 teaspoons extra-virgin olive oil; 6 ears sweet corn, grilled with husk on, kernels cut off the cob; 1/2 cup sweet onion, fine diced; 1/2 cup peeled and finely diced tomatoes; 1 tablespoon freshly chopped cilantro leaves; 1 teaspoon pure cane syrup (recommended: Steen's cane syrup); 2 tablespoons lime juice; 1/4 teaspoon salt; 2 pounds ripe Roma tomatoes, sliced crosswise into 1/4-inch slices; 2 tablespoons extra-virgin olive oil; 1 tablespoon freshly chopped basil leaves; 1 tablespoon freshly chopped oregano leaves; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 eggplant, sliced; 1 tablespoon plus 1/2 teaspoon salt, divided; 1/2 cup plus 2 tablespoons good-quality extra-virgin olive oil; 1/2 teaspoon ground black pepper; 2 tablespoons minced shallots; 1 tablespoon minced garlic; 1 tablespoon minced capers; 1/2 teaspoon finely-chopped rinsed anchovies, optional; 2 tablespoons freshly chopped parsley leaves

Fresh, crisp and full of flavor — this Grilled Yellowfin Tuna with Sweet Corn Salad, Herb Roasted Tomatoes and Eggplant Caviar is a must-try. Made with …

This Grilled Yellowfin Tuna with Sweet Corn Salad, Herb Roasted Tomatoes and Eggplant Caviar relies on simple, everyday ingredients such as salt, black pepper, extra-virgin olive oil and sweet onion, fine diced. It comes together quickly and makes 4 servings, at about 731 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

6 (5-ounce) portions yellowfin tuna
1/8 teaspoon salt
1/8 teaspoon black pepper
Sweet Corn Salad, recipe follows
Herb Roasted Tomatoes, recipe follows
Eggplant Caviar, recipe follows
2 teaspoons extra-virgin olive oil
6 ears sweet corn, grilled with husk on, kernels cut off the cob
1/2 cup sweet onion, fine diced
1/2 cup peeled and finely diced tomatoes
1 tablespoon freshly chopped cilantro leaves
1 teaspoon pure cane syrup (recommended: Steen's cane syrup)
2 tablespoons lime juice
1/4 teaspoon salt
2 pounds ripe Roma tomatoes, sliced crosswise into 1/4-inch slices
2 tablespoons extra-virgin olive oil
1 tablespoon freshly chopped basil leaves
1 tablespoon freshly chopped oregano leaves
1/2 teaspoon salt
1/2 teaspoon black pepper
1 eggplant, sliced
1 tablespoon plus 1/2 teaspoon salt, divided
1/2 cup plus 2 tablespoons good-quality extra-virgin olive oil
1/2 teaspoon ground black pepper
2 tablespoons minced shallots
1 tablespoon minced garlic
1 tablespoon minced capers
1/2 teaspoon finely-chopped rinsed anchovies, optional
2 tablespoons freshly chopped parsley leaves

1
Season each piece of the tuna with 1/8 teaspoon of the salt and 1/8 teaspoon of the pepper.
2
Heat a grill to high and grill the tuna to the desired temperature.
3
Place 1/2 cup of the Sweet Corn Salad on each of 6 plates, and place tuna on top.
4
Garnish each portion of tuna with 2 tablespoons of the eggplant caviar and a 4 slices of the Herb Roasted Tomatoes.
5
Serve immediately.
6
Heat a large nonstick skillet over a medium-high flame.
7
Add the oil, corn and onions, and saute for 1 minute.
8
Add the remaining ingredients and toss to combine.
9
Allow to cool.
10
Preheat the oven to 275 degrees F.
11
Combine all ingredients in a large bowl and toss to thoroughly coat.
12
Place in a single layer on a wire rack placed on top of a baking sheet and bake until moist-dried, about 2 hours.
13
Let cool completely then store in airtight containers.
14
In a colander, toss the eggplant slices with about 1 tablespoon of the salt, then cover with a small plate and weight; set aside to drain for 30 minutes.
15
Rinse eggplant slices briefly under cool running water and pat dry.
16
Preheat a grill or grill pan to medium-high.
17
Brush both sides of the eggplant with some of the oil and grill until tender, about 3 minutes per side.
18
Repeat with remaining slices and set aside to cool.
19
Once cooled, cut the eggplant slices into small dice and transfer to a mixing bowl.
20
Add remaining ingredients (including any remaining olive oil), stir to combine, and season, to taste, with remaining salt (if necessary) and pepper.

731

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

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Frequently Asked Questions

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

You need 29 ingredients. The key ingredients include: 6 (5-ounce) portions yellowfin tuna, 1/8 teaspoon salt, 1/8 teaspoon black pepper, Sweet Corn Salad, recipe follows, and more.

Yes, Grilled Yellowfin Tuna with Sweet Corn Salad, Herb Roasted Tomatoes and Eggplant Caviar falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Quick Info

Servings
4 servings
Calories
731 kcal
Category
Seafood

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