Danilo Skoko, Restaurant Batelina in Banjole

Ingredients (4 persons):

• 4 tuna steaks à 150g
• 1 lemon
• 100 ml olive oil
• 1 bunch rosemary
• 2-3 tea spoons sea salt

Ingredients vegetables:

• 1 red pepper
• 2 little zucchini (courgette) green and yellow
• 1 little eggplant
• 1 lemon
• 150ml olive oil
• 3 table spoons honey
• Sea salt, pepper, oregano, thyme, chilli, rosemary

Recipe:

Mix the olive oil with the lemon juice, the finely chopped rosemary and the sea salt and let it stand for a while.
Put the tuna steaks in a flat bowl and cover them with the marinade completely and let it soak for at least 3 hours, better over night in the refrigerator.
Take the tuna steaks out of the marinade and grill it on the hot grill for 4 minutes each side.
Place the fish on pre-heated plates and serve hot with vegetables.

Recipe vegetables:

Mix the olive oil with the lemon juice. Add the honey, sea salt, pepper, chilli and the finely chopped herbs and let it stay for a while.
Clean and dry the vegetables and cut zucchini and eggplant in thin stripes, the red pepper in quarters.
Brush the vegetables with the marinade from all sides and let it stay for further 15 minutes.
Grill them on a hot grill for 4 – 5 minutes until the vegetable is tender.
Place the vegetables on pre-heated plates and serve hot with the tuna steaks.