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Lightly Seared Tuna

Lightly Seared Tuna

With Eggplant Purée
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SERVES 1 // PREP TIME 10mins // COOK 5mins // TOTAL 15mins
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Ingredients:

  • 200g of tuna steak
  • 1 eggplant
  • 6 pieces of asparagus
  • 1 lemon
  • Olive oil
  • Sea salt

Steps:

  1. Grill eggplant on a open flame or grill. Keep rotating until completely cooked all over. You want eggplant to be soft, even looking a little burnt.
  2. Once done, place in a bowl and cover with some glad wrap. This will help with the cooking process of the eggplant and steam it through.
  3. When eggplant cools down and can be handled take the plastic wrapping off. Slice open eggplant and remove all seeds with a spoon. Chop the end off and place in the blender and 30ml of olive oil, sea salt and squirt in half a lemon. Blend until it's nice and runny.
  4. Heat up a pan on high heat and drizzle in some olive oil add asparagus and cook to your liking. Add in tuna steak and and cook to your liking.
  5. Plate your eggplant purée add your asparagus and tuna and enjoy!

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Recipe by Luke Zocchi. Check out Luke's Lifestyle Guide for great fitness and health tips, click - here.

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