Seared tuna with aubergine chutney

Method

1. Heat 4 tablespoons of the oil in a large frying pan. Add the aubergine, season and sauté over a medium heat for 8-10 minutes until cooked through and tender. Add the onion to the pan with the celery and ginger and cook for another 4-5 minutes or until all the vegetables are softened but not coloured.

2. Add the curry powder or paste to the aubergine mixture, then stir in the tomato purée and cook for 2-3 minutes, stirring frequently. Add the sugar and vinegar with 6 tablespoons of water, give it a good mix, then simmer gently for another 5 minutes until well reduced and thickened.

3. Meanwhile, heat a frying pan over a medium heat, add the pine nuts and cook for a few minutes until toasted, tossing occasionally. Stir into the aubergine mixture with the raisins and coriander. Season to taste and simmer gently for another couple of minutes to allow the flavours to combine. Transfer to a bowl and set aside at room temperature to cool.

4. To cook the tuna, heat a griddle pan until searing hot. Season the tuna fillets and smear each one with a little of the remaining oil. Quickly sear for 1-2 minutes on each side until just sealed and lightly charred. Arrange on warmed serving plates with small mounds of the aubergine chutney. Garnish with the rocket salad, to serve, if liked.

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Ingredients

5 tbsp Olive oil
1 large aubergine, cut into 1cm dice
1 onion, finely chopped
1 stick Celery, finely chopped
2.5 cm piece ginger root, peeled and finely chopped
1 tsp medium-strength curry powder, or curry paste
1 tbsp tomato purée
2 tbsp light muscovado sugar
2 tbsp red wine vinegar
50g pine nuts
50g raisins
4 tbsp Coriander, chopped
4 x 175g tuna loin steaks, each at least 2.5cm thick
salt and fresh ground black pepper
lightly dressed rocket salad, to serve (optional)

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