Tuna and aubergine with Chilean rice

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.