Name: Tuna and aubergine with Chilean rice (Atún y berenjenas y con arroz graneado)
Yield: Serves 4
Cuisine: Chilean
Ingredients: 30 ml/2 tbsp vegetable oil; salt and black pepper; 60 ml/4 tbsp olive oil; 2 large aubergines (eggplant); 115 g/4 oz/½ cup butter; 1 sprig of fresh thyme; 2 large tomatoes, peeled and chopped; 4 tuna steaks, around 1 kg/2¼ lb in total; a handful or two of frozen peas; ½ red (bell) pepper, finely chopped; salt; 1 small carrot, grated; 250 g/8 oz/1 cup long grain rice; 2 cloves garlic, finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Food and Cooking of Chile

By Boris Basso Benelli

Published 2014

About

The tuna caught in Chile is fished close to Easter Island, some 2,000km/1,250 miles from the mainland. Tuna from this region has a distinctive colour and flavour, and is used to make a range of stunning dishes. This simple recipe showcases the quality of the fish and uses just a few complementary ingredients. Arroz graneado is Chile’s favourite way of serving rice, and is the accompaniment for many meat and fish dishes.