Cut peppers in half, remove seeds and place under broiler with skin side up. As soon as the skin blisters, remove and cool under a wet kitchen towel, then remove the skin and cut into coarse large pieces.
Heat olive oil in a frying pan and finish frying the slices of melanzana with a sprig of rosemary and 1 clove of garlic until nice and brown and crispy, then drain on kitchen paper with the rosemary sprig and garlic clove. Add a tiny bit more oil to the frying pan and saute the onions. As soon as they have color, add a little bit of sugar, melt briefly, then extinguish with balsamic vinegar and simmer briefly. Add the bell pepper pieces, parsley and melanzane, mix once, season with salt and freshly ground pepper.
Transfer to a shallow baking dish with the garlic clove and rosemary sprig. Cool. Can be prepared well, a little bit of pulling is advantageous Stir through the ingredients for the sauce, stretch with a small dash of whipped cream until you have a silky smooth, but not thin sauce. Round off with lime juice.
Heat a fish pan, rub tuna with spices, coarse thyme, mustard, salt and fry in olive oil on both sides on medium heat until brown, then do not fry too long: the slices should be fried only a third of each side (you can see the edge in the middle should still be pink), dan
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