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Ingredients

• 5 tbsp olive oil
• 1 large aubergine
• 1 onion, finely chopped
• 1 sticks celery, finely chopped
• 2.5 cm piece ginger, peeled and finely chopped
• 1 tsp medium-strength curry powder, or curry paste
• 1 tbsp tomato pure
• 2 tbsp lightlight muscovado sugar
• 2 tbsp red wine vinegar
• 50 g pine kernels
• 50 g raisins
• 4 tbsp coriander, chopped
• 4 x 175 g tuna steaks, each at least 2.5cm thick
• black pepper
• lightly dressed rocket salad, to serve (optional)

Description

Buy Top-notch Tuna Fillets To Ensure The Pink Inside Of The Fish Is Cooked To Perfection - Ainsley Harriott's Sweet Pine Nut And Aubergine Chutney Works A Treat Too

UK TV