Seared tuna with melanzane sott'olio (preserved eggplant) and tomatoes
Photo by Tam West
Melanzane sott'olio* (eggplant preserved under oil) is a traditional Italian recipe from the Enciclopediadella Cucina Regionale Italiana (Boroli Editore). It works beautifully paired with seared tuna.
- Heat 2 tablespoons of the oil over high heat in a fryingpan (be careful as the oil from jar may have some vinegar in it and it may spit) and add the tuna.
- Fry for about 30 seconds on each side, or more, depending how rare you like it. Remove from the pan and place on plates.
- Serve with some of the tomatoes and melanzane on the side, the remaining oil drizzled over the top, a sprinkling of basil leaves and lemon wedges on the side