Amanda Laird: Fried japanese eggplant with seared tuna and pomegranate

Fried japanese eggplant with seared tuna and pomegranate. Photo / Babiche Martens

Serves 4

4 x 150g pieces of tuna
Salt and freshly ground black pepper
Vegetable oil
3 Japanese eggplants, sliced lengthwise
1 pomegranate

Dressing

1 Tbs lemon infused avocado oil
1 Tbs mirin
1 tsp sesame oil
2 tsp lemon juice
Salad greens

1 Heat a frypan, add a little oil then sear the tuna on both sides for 3-4 minutes, depending on the thickness. Season and let rest.

2 Wipe out the pan and reheat. Add a tablespoon of oil then the slices of eggplant and cook in batches for approximately 5 minutes or until golden and soft, turning once. Whisk together the oil, mirin, sesame and lemon.

3 Cut the pomegranate in half and remove the seeds by either picking out with the point of a knife or turn each half over in your hand and hit the back with a wooden spoon or something heavier, to knock the seeds out.

4 Plate the sliced tuna and eggplant on the greens then spoon over the dressing and scatter with pomegranate seeds.