Spaghetti with Fresh Tuna and Aubergines
Fresh tuna and aubergines are a winning combination for a delicious first course
300g fresh tuna
2 spring onions
extra virgin olive oil
Wash the 2 aubergines, dry them then slice them into 1/2cm thick slices. Flour the aubergine slices and fry them in plenty of peanut oil. Drain and place onto a paper towel to soak up any excess oil.
Wash the tuna steak (2-3cm thickness) under cold running water. Heat up olive oil in a non-stick pan and cook the tuna on high for 1-2 minutes each side. Pour on half a glass of white wine, and let it evaporate completely. Add salt and pepper, then take off the heat. Wrap the tuna in foil and leave to rest for a few minutes. Cut the tuna into cubes and roll them in the sesame seeds.
Cook the pasta according to package directions. In the meantime, remove the green from the spring onions and chop finely. Sauté on medium heat in the same pan used for cooking the tuna. Drain the pasta. Add the pasta to the pan with the onions. Add the tuna and finely chopped chives, then toss the spaghetti for a few minutes. Serve immediately, topped with the aubergine slices, and with a glass of cold white wine.