Phil Vickery's Griddled Yellowfin Tuna Steak with Lime Oil and Aubergines

recipe

Phil Vickery's Griddled Yellowfin Tuna Steak with Lime Oil and Aubergines

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'I prefer yellowfin tuna,' says Phil. 'The flesh is a little tighter and the flakes a little smaller.' Vickery is a regular on 'Ready Steady Cook' and 'This Morning.'

Ingredients

4 tuna steaks
3 tbsp olive oil, plus more for drizzling
1 large lime, zest removed with
potato peeler
Freshly milled black pepper
1 tsp white wine vinegar
2 aubergines
4 tbsp sherry vinegar

Preparation: 5 Cook Time: 40 Total Time: 45min

Directions

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Preheat the oven to /gas mark
Make the lime oil, liquidise the oil and lime zest together, add the white wine vinegar
and leave to infuse for minutes, and then strain through a fine sieve.
Cut the aubergine in half lengthways, drizzle with olive oil and wrap in tin foil. Place on a baking tray and cook for about minutes.
Once cooked, remove from the oven and tear off the foil, scoop the flesh out and pop into
a food processor.
Add a touch of pepper and the sherry vinegar and process to a puree.
Place into a sauce pan and cook over a low heat to thicken slightly.
Spoon into a bowl, season again with pepper and a dash of olive oil.