 Without thawing Preparation: 10 minutes Cooking time: 2 minutes 4 Yellowfin tuna steaks, 300 g of grilled eggplant slices, 2 tsp. tablespoon of herbs to salads, 1 tsp. tablespoon garlic, 6 tbsp. tablespoons olive oil. Dive bags of tuna in a saucepan of boiling water for 2 minutes. Remove and reserve 1 hour at room temperature. Cut the tuna into slices 1 / 2 cm in width. Prepare a marinade with the juice of one lemon, olive oil, herbs, garlic, salt and pepper. Brush the slices with the tuna and let stand in refrigerator 2 hours before serving with a salad of grilled eggplant |