Seared tuna with funghetto-style aubergine and bread

Ingredients

For 1 serving

• Fresh tuna150 g
• Eggplant250 g
• Cherry tomatoes80 g
• Bread40 g
• Extra virgin olive oil10 g
• Garlic1 clove
• Basilto taste
• Saltto taste

Contains: gluten, fish,

In season: June – September

Method

1. Wash and trim the aubergine and cut it into dice of about 1.5 cm; wash and quarter the cherry tomatoes.
2. In a wide frying pan heat almost all the oil with the crushed garlic over medium-high heat, add the aubergine and a pinch of salt and sauté for 10 minutes, stirring often, until golden and soft.
3. Add the tomatoes and cook for another 5 minutes, until they break down; turn off the heat, remove the garlic and add torn basil.
4. Pat the tuna dry. Heat a frying pan with the remaining oil over high heat until very hot and sear the tuna for 1 minute per side, until browned outside and red in the centre; salt it.
5. Slice the tuna about 1 cm thick and serve with the aubergine and the bread.