Grilled Yellowfin Tuna with Sweet Corn Salad, Herb Roasted Tomatoes and Eggplant Caviar

  • Level: Intermediate
  • Total: 3 hr 50 min
  • Prep: 1 hr
  • Inactive: 30 min
  • Cook: 2 hr 20 min
  • Yield: 6 servings
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6 (5-ounce) portions yellowfin tuna

1/8 teaspoon salt

1/8 teaspoon black pepper

Sweet Corn Salad, recipe follows

Herb Roasted Tomatoes, recipe follows

Eggplant Caviar, recipe follows

Sweet Corn Salad:

2 teaspoons extra-virgin olive oil

6 ears sweet corn, grilled with husk on, kernels cut off the cob

1/2 cup sweet onion, fine diced

1/2 cup peeled and finely diced tomatoes

1 tablespoon freshly chopped cilantro leaves

1 teaspoon pure cane syrup (recommended: Steen's cane syrup)

2 tablespoons lime juice

1/4 teaspoon salt

Herb Roasted Tomatoes:

2 pounds ripe Roma tomatoes, sliced crosswise into 1/4-inch slices

2 tablespoons extra-virgin olive oil

1 tablespoon freshly chopped basil leaves

1 tablespoon freshly chopped oregano leaves

1/2 teaspoon salt

1/2 teaspoon black pepper

Eggplant Caviar:

1 eggplant, sliced

1 tablespoon minced capers

1/2 teaspoon finely-chopped rinsed anchovies, optional

1 tablespoon plus 1/2 teaspoon salt, divided

2 tablespoons freshly chopped parsley leaves

1/2 cup plus 2 tablespoons good-quality extra-virgin olive oil

1/2 teaspoon ground black pepper

2 tablespoons minced shallots

1 tablespoon minced garlic


  1. Season each piece of the tuna with 1/8 teaspoon of the salt and 1/8 teaspoon of the pepper. Heat a grill to high and grill the tuna to the desired temperature. Place 1/2 cup of the Sweet Corn Salad on each of 6 plates, and place tuna on top. Garnish each portion of tuna with 2 tablespoons of the eggplant caviar and a 4 slices of the Herb Roasted Tomatoes.
  2. Serve immediately.

Sweet Corn Salad:

  1. Heat a large nonstick skillet over a medium-high flame. Add the oil, corn and onions, and saute for 1 minute. Add the remaining ingredients and toss to combine. Allow to cool.

Herb Roasted Tomatoes:

  1. Preheat the oven to 275 degrees F.
  2. Combine all ingredients in a large bowl and toss to thoroughly coat. Place in a single layer on a wire rack placed on top of a baking sheet and bake until moist-dried, about 2 hours.
  3. Let cool completely then store in airtight containers.

Eggplant Caviar:

  1. In a colander, toss the eggplant slices with about 1 tablespoon of the salt, then cover with a small plate and weight; set aside to drain for 30 minutes. Rinse eggplant slices briefly under cool running water and pat dry. Preheat a grill or grill pan to medium-high. Brush both sides of the eggplant with some of the oil and grill until tender, about 3 minutes per side. Repeat with remaining slices and set aside to cool. Once cooled, cut the eggplant slices into small dice and transfer to a mixing bowl. Add remaining ingredients (including any remaining olive oil), stir to combine, and season, to taste, with remaining salt (if necessary) and pepper.