Eggplant with tuna sauce: the recipe for a fresh and tasty starter

ingredients
  • Aubergine
    600 grams
    • 25 kcal

  • Anchovies in oil
    2 fillets
    • 899 kcal

  • Mayonnaise


    50 grams
    • 690 kcal
  • Marinated capers
    2 tbsp

  • Tuna in oil
    80 grams

  • Extra virgin olive oil


    to taste
    • 0 kcal
  • salt
    to taste
    • 21 kcal

  • pepper
    to taste
    • 79 kcal

  • caper flowers


    to taste

Calories refer to 100 grams of product

the tuna eggplant I am a appetizers fresh and tasty, particularly ideal for summer. The strong and decisive flavor of the tuna sauce envelops the eggplants, making them suitable to be tasted also as side, instead of classic salads, or as second course to serve with crispy croutons. They are ready in no time and you can adjust the creaminess of the sauce to your personal taste, with more or less mayonnaise. For an even fresher and more appetizing result, you can flavor them with mint chopped or withdill. For this recipe we used the classic eggplants Black circle, but you can indulge yourself by choosing the variety you prefer. Find out how to do it by following the step by step instructions and tips.

How to prepare eggplant with tuna sauce

tuna eggplant

Wash the eggplants, trim them and cut them into slices about 1 cm thick (1).

tuna eggplant

Lightly grease a plate then put it on the heat; once hot, arrange the eggplant slices and grill them on both sides (2). Gradually transfer them to a serving dish and let them cool.

tuna eggplant

For the tuna sauce: recover the well-drained tuna from the preserving oil, the capers, the mayonnaise and the anchovy fillets in a kitchen blender (3).

tuna eggplant

Mix until you obtain a homogeneous and creamy consistency, then season with salt and pepper (4).

tuna eggplant

Garnish the grilled eggplants with the tuna sauce and decorate with caper flowers (5). Finish with a drizzle of crude oil and serve.

Advice

For an aperitif ofgreedy effect, you can replace the classic round black eggplants with violets, white ones or those of the Perlina variety. To eliminate the possible bitter aftertaste, we advise you to sprinkle them with a pinch of coarse salt and let them drain for half an hour.

In case you would like to submit a different vegetable, you can try the same recipe with peppers, zucchini or grilled onions.

Pay attention to the flavor of the tuna sauce: Before adding the salt, check yourself by tasting the sauce with a teaspoon. Capers give a very strong flavor, so don’t forget to rinse them thoroughly under running cold water.

Tuna sauce is a very versatile side sauce. It lends itself very well to flavor main dishes based on meat, fish or vegetables and cold starters. If you have any left over, try adding it to a rice or pasta salad for outings or for lunch on the beach.

If you liked this recipe, also try the split eggplant.

storage

Eggplants with tuna sauce can be stored in an airtight container in fridge for a maximum Three days. The same goes for the tuna sauce, which might remain: seal it in a glass jar and always keep it in the refrigerator.

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