Lüke Charred Eggplant Salad

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Lüke Charred Eggplant Salad

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Chargrilled eggplant salad, blackfin tuna, parsley, crunchy bread and lemon from Chef John Russ of Lüke San Antonio.


  • 4 oz  fresh Big eye Tuna Loin
  • 1 each  halved and scored Baby Eggplant
  • 1/4 each  halved and scored Summer Squash
  • 10  very thin slices Radish
  • 10  very thin slices Cucumber
  • 3  very thin slices of whole Lemon
  • 1 tbl  crushed Croutons

  • 1 tsp  Miso paste
  • 1 tsp Pepper Paste
  • 1 tsp Sriracha
  • 1 tsp Yuzu Juice
  • 2 tsp  Sesame oil

Recipe Info

  1. Blend all ingredients for the marinade together.
  2. Brush a conservative amount of the marinade on the Tuna, Squash and Eggplant. Season all with salt and pepper.
  3. Char on a very hot grill until the vegetables are done and the tuna is to your preference (rare recommended). Allow all of it to cool. 
  4. Cut the veggies and tuna into bite size pieces, toss in with the cucumber, radish, lemon, croutons.
  5. Adjust seasoning with salt and extra marinade if needed. Devour.

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