Hey everyone, it is John, welcome to my recipe site. Today, we’re going to make a distinctive dish, grilled eggplant x tuna. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Easy to make even busy morning! Ryo's kitchen Lismore, New South Wales. Transfer the eggplant to a plate and keep warm.
Grilled Eggplant x tuna is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Grilled Eggplant x tuna is something which I’ve loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have grilled eggplant x tuna using 6 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Grilled Eggplant x tuna:
- Prepare 1 eggplant
- Take 1 tbsp tahini
- Take 1 tinned tuna
- Take 1 pinch salt
- Prepare 1 clove garlic
- Get 1 lime juice if u like
Coat tuna in balsamic and season with rosemary, salt and pepper. Eggplant is the real star here, with its meaty texture and savory notes that match those of the tuna. You can also use regular globe eggplant instead of the Japanese variety; just peel and cut into cubes. Add a side of brown rice or soba noodles, and dinner is done.
Steps to make Grilled Eggplant x tuna:
- Cut eggplant and garlic. Grill in the oven till it's soft
- Put salt, tahini and drained tinned tuna. Mix together.
- It's ready for serve! Add lime juice if you like:)
Make extra and have leftovers for a light lunch. It is a bit of a sponge, soaking up marinades and the smoky essence of a grill. Grilled eggplant can be cut thick to replace meat on sandwiches; it can be cooked until silky and then pureed for a dip or spread. On this episode of Simply Ming, we're joined by the king of fusion cooking, master chef Susur Lee. Hailed by Food and Wine as one of the "ten chefs of the millennium", Susur makes a Grilled Eggplant on Polenta Crouton, served with a Tuna XO and a simple Arugula Salad with a Lemon and Olive Oil Dressing.
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