Grilled Yellowfin Tuna with Sweet Corn Salad, Herb Roasted Tomatoes and Eggplant Caviar

Season each piece of the tuna with 1/8 teaspoon of the salt and 1/8 teaspoon of the pepper. Heat a grill to high and grill the tuna to the desired temperature. Place 1/2 cup of the Sweet Corn Salad on each of 6 plates, and place tuna on top. Garnish each portion of tuna with 2 tablespoons of the eggplant caviar and a 4 slices of the Herb Roasted Tomatoes. Serve immediately. Heat a large nonstick skillet over a medium-high flame. Add the oil, corn and onions, and saute for 1 minute. Add the remaining ingredients and toss to combine. Allow to cool. Yield: 3 cups salad, about 6 servings In a colander, toss the eggplant slices with about 1 tablespoon of the salt, then cover with a small plate and weight; set aside to drain for 30 minutes. Rinse eggplant slices briefly under cool running water and pat dry. Preheat a grill or grill pan to medium-high. Brush both sides of the eggplant with some of the oil and grill until tender, about 3 minutes per side. Repeat with remaining slices and set aside to cool. Once cooled, cut the eggplant slices into small dice and transfer to a mixing bowl. Add remaining ingredients (including any remaining olive oil), stir to combine, and season, to taste, with remaining salt (if necessary) and pepper. Yield: 2 cups Preheat the oven to 275 degrees F. Combine all ingredients in a large bowl and toss to thoroughly coat. Place in a single layer on a wire rack placed on top of a baking sheet and bake until moist-dried, about 2 hours. Let cool completely then store in airtight containers. Yield: about 1 packed cup