Recipes with the most of star ingredients such as rib-eye and tuna and EVOO

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How to make the most of star ingredients such as rib-eye and tuna? Just bring on the spice rub, rustle up a salad and add a dollop of mayo.



1 tbsp black peppercorns
1 tbsp coriander seeds
1 tbsp cumin seeds
½ tsp cardamom seeds
¼ tsp whole cloves
1 cinnamon stick
1 tbsp ground sweet paprika
1 tsp ground allspice
¼ tsp freshly grated nutmeg
4 x 350g dry-aged rib-eye steaks, on the bone
sea salt, to taste
extra virgin olive oil
fresh lemon wedges, to serve

Serves 4


PLACE THE WHOLE spices in a dry frying pan over a medium heat. Toast for about 1-2 minutes, occasionally shaking the pan, until they become fragrant and start to jump in the pan. Remove from pan and allow to cool.

GRIND THE TOASTED SPICES using a mortar and pestle. Add the paprika, allspice and nutmeg and stir through. Rub the spice mix into the steaks along with some salt and leave for at least an hour.

HEAT A BARBECUE or chargrill to medium hot. Oil both sides of the steaks. Grill the meat for about 5 minutes. Turn the steaks over and cook for a further 4 minutes. Take off the grill and allow to rest for a few minutes.

CUT MEAT OFF THE BONE. Slice into 5 or 6 pieces, then place on plates in each steak’s original shape. Serve with a sprinkle of salt, a drizzle of extra virgin olive oil and a wedge of lemon.


For the eggplant

1 large eggplant
sea salt
2 large ripe truss tomatoes
½ cup extra virgin olive oil, approx

1 handful flat-leaf parsley leaves
½ clove garlic, finely chopped
½ tsp ground cumin
lemon juice, to taste
freshly ground black pepper

For the mayonnaise

⅓ cup mayonnaise
1 tsp ground cumin
1 tsp Dijon mustard

For the tuna

300g sashimi-grade tuna
1 tbsp extra virgin olive oil
1 tbsp roasted chilli oil
1 tbsp finely chopped chives

Serves 4


FOR THE EGGPLANT, cut into 1cm slices. Salt well and leave for 1 hour. Wash and pat dry.

BLANCH, PEEL AND deseed tomatoes. Cut into 1cm dice.

HEAT HALF THE OIL in a large frying pan and fry half the eggplant slices to a deep golden brown, taking care not to burn. Remove from pan and drain on paper towel to remove excess oil. Repeat with remaining oil and eggplant. When eggplant is cool enough to handle, roughly chop into 1cm pieces. Add parsley leaves to pan and fry very quickly until crisp (stand back, as it will spit). Remove and add to eggplant.

REDUCE HEAT, THEN ADD garlic and cumin to pan. Cook for 2 minutes then add tomatoes. Cook for another 2 minutes then put eggplant and parsley back into pan. Cook for 1 minute, then remove from heat. Add a dash of extra virgin olive oil, lemon juice to taste and a grind of pepper. Check seasoning. Allow to cool.

FOR THE MAYONNAISE, whisk all the ingredients together and finish with some lemon juice, to taste.

DICE THE TUNA into ½-1cm pieces. Just before serving, season with extra virgin olive oil, lemon juice, salt and pepper.

SHARE EGGPLANT salad across four plates. Top with tuna then dollop a spoonful of cumin mayonnaise and drizzle roasted chilli oil around each dish. Garnish with finely chopped chives and serve immediately.


Baharat is the Arabic word for spices and the blend differs across each region of the Middle East. The mixture can be rubbed onto meat or seafood, mixed with olive oil and lemon juice to form a marinade or added to soups and sauces. Add chilli if you like it hot.
Serve rib-eye with a simple side of tabbouleh and steamed couscous or slice for lunch wraps with hummus and salad.
Make sure you source a well-rounded and flavoursome chilli oil to finish the tuna dish.

Recipe source

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