Roasted tuna with Thai eggplant and black vinegar

Babiche Martens

Ingredients

800 g	Tuna, (two 400 gram fillets) (Main)
1	Salt & freshly ground pepper, (to season)
2 Tbsp	Olive oil, (light, plus 2 Tbs extra)
12	Eggplants, (thai, or if available japanese)
2 tsp	Sesame oil, (plus 2 Tbs extra)
2 tsp	Toasted sesame seeds
1 tsp	Palm sugar, (grated plus 1 tsp extra)
¾ cup	Black vinegar
1 tsp	Mandarin, (preserved peel, finely sliced)
1 Tbsp	Mirin

Directions

1. Preheat oven 200C. Rub olive oil over fillets, season and roast 20 minutes.
2. Slice eggplant into rounds if using Japanese; keep Thai whole.
3. Drizzle over 2 tsp sesame oil, extra olive oil, sprinkle over sugar, season and roast for 20 minutes.
4. In a small saucepan, gently heat the extra sesame oil, seeds, sugar, vinegar, peel and mirin until sugar has dissolved.
5. Spoon over tuna to serve.