Barbecued bonito with grilled eggplant and sauce vierge Recipe

This oily tuna fish is complemented with a sharp French vierge sauce of verjuice (a sour grape juice), tomatoes and lemon juice.

Ingredients

• 4 cloves garlic, mince

• 1 tsp chilli flakes

• 1⁄2 cup extra virgin olive oil

• Sea-salt flakes and freshly ground black pepper, to season

• 4 x 160g bonito steaks

• 4 finger eggplants, split lengthways

• 1 Tbsp black olive tapenade

• 1 Tbsp coriander seeds

• 3⁄4 cup verjuice (or a mix of 2 parts white wine and 1 part apple cider vinegar)

• 2 eschalots, finely diced

• 2 lemons, segmented and diced

• 1⁄2 bunch basil leaves, thinly sliced

• 1⁄2 bunch tarragon leaves, thinly sliced

• 2 Roma tomatoes, seeded and diced

• Baby rocket leaves, to serve

Put garlic, chilli and 1 Tbsp of the oil in a bowl, mixing to combine. Season, then brush over bonito. Set aside for 5 minutes to marinate.

Step 1

Andre Martin
Preheat a barbecue grill plate over a medium heat. Drizzle eggplants with 1 Tbsp of the remaining oil, then cook on grill for 3 minutes each side or until lightly blackened. Transfer to a plate and spread cut sides with tapenade. Set aside.

Step 2

Andre Martin
Put coriander seeds and verjuice in a small saucepan over a medium heat and bring to a simmer. Cook for 10 minutes or until reduced by three-quarters. Remove from heat and stir in eschalots and lemon. Allow to cool, then fold in herbs and tomato.

Step 3

Andre Martin
Cook bonito steaks on a hot barbecue grill for 3 minutes each side or until just medium. Serve with eggplant, sauce and rocket leaves.

Step 4

Andre Martin