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Tuna and Grilled Eggplant Salad, Pacific Rim Style
Ready In: 190 Minutes
Prep Time: 180 Minutes
Cook Time: 10 Minutes
Serves 4
DIRECTIONS
- Combine the oil, vinegar, soy, peppers, and lemon grass, and blend well. Coat the slices of tuna, and marinate 3 hours.
- Cut the eggplants into 1/4-inch thick slices, on a very sharp bias. Brush with peanut oil, sprinkle with salt and pepper, and grill or sauté until golden brown.
- Arrange a bed of the daikon strands on each of four individual plates. Arrange the eggplant slices around this bed, top with two slices of tuna, and sprinkle with the chopped cilantro.
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