INGREDIENTS
For Tuna:
3 1/2 lbs. tuna in one piece, skin removed
1/2 cup chopped parsley
2 TBSP. chopped fresh coriander
2 TBSP. cracked black peppercorn
1 1/2 cups olive oil
2 garlic cloves, crushed
1 lemon, sliced
For Vegetables:
Olive oil, for shallow frying
2 eggplants, thinly sliced lengthwise
1 red bell pepper, cut into thick strips
1 green bell pepper, cut into thick slices
DIRECTIONS
Preheat oven to 350 degrees.
Roll tuna in the parsley, coriander and pepper.
Place tuna in baking dish; add oil, garlic and lemon slices.
Cover with foil and bake in oven for about 30 minutes or until cooked through.
While cooking, turn and baste tuna with oil.
Remove from oven and allow to cool in the oil.
Refrigerate for several hours or overnight.
Shallow fry the vegetables in batches; drain on paper towels and allow to cool.
At serving time, remove tuna from oil (reserving oil) and discard garlic and lemon.
Slice tuna into 8 steaks.
Arrange on a serving platter with vegetables and drizzle with reserved oil.
Serves 8.
