This recipe is from the MasterChef Live event held in Sydney in December 2010.
Preheat the oven to 150°C. Place the sliced garlic in the scored flesh of the eggplant halves and rub in 2 tablespoons of the olive oil. Place on a baking tray, cover with foil and cook for 30 minutes or until the eggplant is soft. Remove from oven and set aside to cool.
Meanwhile, brush the tuna with 2 tablespoons of chermoula and place in the fridge to marinate.
When the eggplant is cool enough to handle, remove the garlic then scoop out the flesh and place in a sieve to drain for 5 minutes. Transfer the eggplant to a chopping board and roughly chop into large pieces.
Place in a bowl with the remaining 2 tablespoons of chermoula, capsicum and coriander and fold through.
Place a char-grill pan over high heat. When hot, reduce the heat to medium and add the tuna. Cook for 1 minute on each side, then remove from the pan and slice into 8 pieces.
To serve, gently reheat the chermoula eggplant and divide among serving bowls. Top with a slice of tuna.
Roast the cumin and coriander seeds in a dry frying pan. Transfer to a blender, add the coriander, parsley and garlic and blend until smooth.
Add the remaining ingredients and blend until combined. Add the oil slowly, with motor running.
Makes 250g store leftovers in an airtight container in the fridge for up to 1 month.