Roasted tuna with Thai eggplant and black vinegar
( SERVES 4 )

Roasted tuna with Thai eggplant and black vinegar
Amanda Laird

Viva 20/6/2006

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Ingredients

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800 g Tuna, (two 400 gram fillets)
2 tbsp Olive oil, (light, plus 2 Tbs extra)
1 Salt & freshly ground pepper, (to season)
12 Eggplant, (thai, or if available japanese)
2 tsp Sesame oil, (plus 2 Tbs extra)
2 tsp Toasted sesame seeds
1 tsp Palm sugar, (grated plus 1 tsp extra)
¾ cup Black vinegar
1 tsp Mandarin, (preserved peel, finely sliced)
1 tbsp Mirin

Directions

  1. Preheat oven 200 degC. Rub olive oil over fillets, season and roast 20 minutes.
  2. Slice eggplant into rounds if using Japanese; keep Thai whole. 
  3. Drizzle over 2 tsp sesame oil, extra olive oil, sprinkle over sugar, season and roast for 20 minutes.
  4. In a small saucepan, gently heat the extra sesame oil, seeds, sugar, vinegar, peel and mirin until sugar has dissolved. 
  5. Spoon over tuna to serve.

Wine Match

Sauvignon Blanc

This dish is best matched with
Sauvignon Blanc

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