Sliced Tuna with Eggplant Salad and Oregano Oil
Ingredients
- 1/2 cup (1/2 oz./15 g) lightly packed fresh oregano leaves, plus 1/2 tsp. minced oregano
- 3/4 cup (6 fl. oz./180 ml) extra-virgin olive oil
- Fine sea salt and freshly ground pepper
- 1 lb. (500 g) young eggplant, peeled and cut into 1/2-inch (12-mm) dice
- 2 tsp. red wine vinegar
- 1/2 tsp. minced fresh mint
- 2 large tuna steaks, each about 3/4 lb. (375 g) and 1 inch (2.5 cm) thick
- 1 garlic clove, crushed but left whole
Instructions
Sliced Tuna with Eggplant Salad and Oregano Oil serves 4 original recipe by Williams-Sonoma.
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