- 4 tuna steaks
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon choppped fresh basil
- freshly ground black pepper
- 4 baby eggplants, halved
- 4 plum tomatoes, halved
- 1 leek, cut into 7.5cm pieces and halved
Combine oil, vinegar, basil and black pepper to taste in a bowl.
Brush eggplant, tomatoes, leek and tuna with oil mixture.
Heat a lightly oiled char-grill or frying pan over a high heat. Add vegetables and tuna.
Cook, brushing frequently with remaining vinegar mixture for 2 minutes each side or until vegetables and tuna are cooked.
To serve, divide vegetables and tuna between serving plates.