Instructions: Brush both sides of the onion and eggplant slices with 2 tablespoons of the olive oil. Saute in a large non-stick saute pan or grill for 3 minutes on each side. If using a saute pan, you may have to do this in several batches.

Chop the onion and eggplant and toss together with the tomato in a medium mixing bowl. Add the garlic, one tablespoon of fresh basil, corn, and salt and pepper to taste. Add 1 1/2 tablespoons of olive oil and the vinegar and toss to combine. Set aside.

Brush the tuna with the remaining olive oil and season with freshly ground pepper and the remaining basil. Saute in a large saute pan over high heat for 2 to 4 minutes per side, depending on the thickness of the fish and the degree of doneness you prefer. Slice the tuna in 1/2-inch-thick slices.

Arrange the vegetables in the center of each plate and top with the tuna slices fanned out. Garnish with fresh mint.

This recipe yields 4 servings.

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