Tuna with aubergine and chilli relish recipe

We’re loving this chargrilled tuna with aubergine and chilli relish recipe from the experts at Billingsgate Seafood School. It’s a serious show-stopper for dinners with friends.

Serves 2


2 yellow fin tuna steaks, each about 150g (5oz)
1tbsp olive oil
Salt and freshly ground black pepper

For the Relish

1 aubergine
2tbsp extra virgin olive oil
1 red onion, finely sliced
2 cloves garlic, chopped
1-2 red chillis, seeded and finely chopped
1tsp honey
5tbsp white wine
5tbsp mirin
1tbsp dark soya sauce
Salt and freshly ground black pepper
2tbsp freshly chopped flat leaf parsley
1tbsp freshly chopped mint (optional)

Make the relish. Cut the aubergine into 2 cm (¾ in) dice, sprinkle with salt and leave to stand in a colander for 10 minutes.

Heat the oil in a large frying pan, add the onion and cook over a low heat for 3-4 minutes. Add the garlic, chilli and aubergine and cook for a further 5 minutes. Add the honey, white wine, mirin and soya sauce, bring to the boil and cook over a low heat until the aubergine is tender and the liquid has evaporated. Season to taste with salt and pepper and stir in herbs.

Brush the tuna steaks with oil and season lightly with salt and plenty of pepper. Heat a griddle pan until it is beginning to smoke. Add the tuna and press on to the ridges of the pan. Sear for 1 minute, turn over and sear on the other side. Reduce the heat under the pan and continue to cook for a further 1-2 minutes on each side until the tuna has been cooked as required.

Transfer to serving plates and serve with the aubergine relish.

Recipe taken from The Billingsgate Market Cookbook, by CJ Jackson, £20, amazon.co.uk

As an Easter treat, Billingsgate Seafood School is offering a buy one get one half price offer.  For a limited time only book onto either the Good Friday or Easter Saturday class and get an evening class half price or take a friend with you onto an Easter class for half price.

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Chargrilled tuna with aubergine and chilli relish recipe
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