Finger licking Tuna with Veggie Stew

You can turn tuna steaks into a great dinner with this simple recipe. Add any vegetable you like to make it your own, or substitute tuna for any fish you like or is in season.

Ingredients 

• 4 x 170 gm tuna steaks
• 1 red onion, cut into wedges
• 1-2 garlic cloves, crushed
• olive oil
• 1 medium eggplant, cubed
• 1 red capsicum, seeded & cubed
• 1 green capsicum, seeded & cubed
• freshly ground salt & pepper
• chopped parsley
• 250 ml fresh tomato puree
• Harissa (hot red paste made from chili peppers)
• 150 gm soft butter
• 175 ml plain yoghurt

Method

1. Saute onion and garlic in some olive oil. Then add eggplant, capsicum, seasoning, a little parsley and tomato puree.
2. Turn heat down, mix in ½ tspn harissa and cook until vegies are just tender, stirring frequently. Check seasoning.
3. Brush the tuna quite well with oil, season and cook on an heated oiled grill, BBQ, in a pan or even roast in oven. (Treat tuna like the steak of the sea - cook, at the most, to medium, as it will otherwise dry out and become tasteless.)
4. At the same time, gently mix together butter, yoghurt, a little chopped parsley and ½ tspn harissa.
5. To serve, place stew on 4 plates, top with a tuna steak, a dollop of butter mix a sprinkling of parsley.

(Source: rexhunt.com)