Grilled bonito tuna over escalivada and olive vinaigrette and castillo de canena picual oil -

Ingredients

• 6 1.5 cm / 0.5in thick tuna cutlets, without the backbone or the black part
• 2 aubergines
• 2 peeled onions
• 2 salad tomatoes
• 2 crushed garlic cloves
• 100g / 3 ½oz green or black olives
• 3 tablespoons of Castillo de Canena Family Reserve Picual extra virgin olive oil
• 1 tablespoon of Pedro Ximenez sherry vinegar
• Coarse salt