Mediterranean tuna and veggie platter
Prep 60 Mins
Cooking 20 Mins
Serves 4
Celebrate the heart-healthy, veggie-packed way folks in the sun-soaked Mediterranean eat. This platter is proof that the words ‘good for you’ and ‘delicious’ can be used in the same sentence!
What you will need
- FOR CREAMY SAUCE
- FOR CANNELLINI BEANS
- 3 Tbsp plain yoghurt
- 3 Tbsp low fat mayonnaise
- Zest of one lemon, grated as finely as possible ((a microplane works really well here)
- 1 tsp finely chopped caper berries
- 1 Tbsp finely chopped bottled gherkins
- 3 Tbsp of the gherkin liquid
- Eighth of a teaspoon Natural Rosemary & Lemon
- 4 Tbsp extra virgin olive oil
- 2 plump cloves garlic, flattened by bashing them with a chef’s knife
- 400g tin of cannellini beans, drained
- ¼ tsp Natural Rosemary & Lemon
- 1 tbsp finely chopped parsley
- 1 mild red chilli, deseeded and finely chopped
- 600g tuna steaks
- 2 Tbsp extra virgin olive oil
- 2 large aubergines
- 1 tsp salt
- 8 Tbsp plain flour
- 1½ tsp Natural BBQ Grill
- Vegetable oil, for frying
- Vine tomatoes
- Bottled artichoke hearts
- Fine green beans, blanched for a minute or two in boiling water and then dunked into ice water.
- Lemons
Method
Make the creamy sauce first so that it has time to infuse. Simply combine all the ingredients and place it in the fridge until serving.
Make the garlic olive oil by heating the oil in a small saucepan. Add the garlic cloves, cook on low heat for a minute and then remove from the heat. Allow it to stand for at least 30 minutes, longer if you can, so that the garlic has time to really flavour the oil.
Mix all the cannellini ingredients together and spoon into a small bowl.
Brush the tuna steaks with olive oil and dust generously with our Natural BBQ spice. Braai them over hot coals or on a griddle pan.
Slice the aubergines in 1cm thick rounds, place them in a colander and sprinkle lightly with salt. Allow aubergines to stand for 20 minutes, then pat them dry using paper towel. Mix the flour with the Natural BBQ spice and dip the aubergine slices in them on both sides, shaking off any excess. Heat a large non-stick pan, add a generous drizzle of vegetable oil and fry the aubergines over low heat until cooked through. Keep them warm in your warming drawer until you serve.
To assemble the platter: Build a beautiful platter using all of the ingredients. Drizzle the garlic oil and the juice of one lemon over everything (except the aubergines) and sprinkle the lot lightly with our Natural Rosemary & Lemon seasoning. Pop on a few extra lemon slices and serve.
Recipe concept & photography by Lizet Hartley.
Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za
