Name: Barbecued bonito with grilled eggplant and sauce vierge
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
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

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

Method

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.

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.

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.

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

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