Brush both sides of the onion and eggplant slices with 2 tablespoons of the olive oil. Sauté in a large non-stick sauté pan or grill for 3 minutes on each side. If using a sauté 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. Sauté in a large sauté 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.

Nutrition per serving: Calories 342; Fat 15g; Carbohydrates 18g; Cholesterol 67mg; Sodium 62mg; Protein 34g; Fiber 4g; Calories from Fat 39%; Calories from Carbs 21%.