Tuna Bites Served on a Bed Of Creamed Eggplant

Time: 90 min


Ingredients for 4 servings

  • 400 g of eggplant 
  •  extra virgin olive oil 
  •  1 clove of garlic 
  •  juice of half a lemon 
  •  sea salt
  •  white pepper 
  •  a spring of parsley 
  •  2 180 g glass jars of Rio Mare Tuna Fillets in Extra Virgin Olive Oil
  • 4 tablespoons of sesame seeds


Bake the eggplant in an oven pre-heated to 160°C for half and hour. Once soft, allow to cool. Cut open and scoop out the pulp which you will then blend in a food processor with the lemon juice, the garlic, two tablespoons of olive oil, a pinch of salt and pepper and parsley.

Toast the sesame seeds in a warm pan, until they start to change colour. Remove the tuna fillets from the jar, being careful not to break them and coat well with the sesame seeds.

Mise en place:

Ladle a few spoons of eggplant sauce onto each dish and top with a tuna fillet. Serve with the garlic bread croutons

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Chef's Tip

To obtain an unusual chromatic effect, instead of using traditional white sesame seeds you can combine them with black sesame seeds which have a more marked flavour. By mixing them together for the tuna coating you will obtain an aesthetically pleasing black&white effect.

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