Grilled Eggplant & Yellowfin Tuna Roll

We all know how important it is to eat fish at least 2/3 times per week. Fish is full of important nutriments like Omega 3 which are paramount for the heart, blood circulation and help with cholesterol.

It’s not always easy to find fresh fish, sometimes because you can’t find it, sometimes because it costs a lot or sometimes just because you need time to cook it. Therefore, we can trust canned fish but careful, don’t take any canned fish from the supermarket, try to find a brand that ensure sustainable fishing.

I had the chance to work with Fish4Ever, an ethical British brand that chose from the start to trust small boats, managed to guarantee a full transparency on fish traceability and offers good quality products. Not only tuna but also sardines, mackerel, anchovies, salmon and more.
1 roll of rectangular puff pastry

1 eggplant

1 Fish4Ever yellowfin tuna can in organic olive oil

150g of scamorza

Olive oil

Origan and salt

Sesame seeds



Cut the eggplant into 1cm slices. If the eggplant is fresh, no need to put it in salt in order to get rid of the bitterness. Heat up a pan and grilled the eggplant slices for about a minute on each sides. Once cooked, put them in a bowl, sprinkle with salt, origan and olive oil. Leave it for half an hour. Unroll the puff pastry, put the eggplant, the scamorza (cut into small slices), put the tuna evenly (previously well drained and crushed with a fork). Roll the pastry and close the edges well with tines of the fork. Make some cuts on the top and brush the pastry with milk, sprinkle with sesame seeds. Cook it for 20 minutes at 180 degres, let it cool down before cutting thick slices.


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