Prep time: 5 min Cook time: 20 min Total time: 25 min Serves 4 Ingredients 4 each, yellow zucchini, green zucchini and aubergines, sliced lengthwise 2 tbsp : fresh thyme, finely chopped oil, for grilling/frying 8 scallops, 20g each 5-1/2 tbsp : lemon juice 80g : fresh tuna a pinch of cajun spice 80g : sundried tomatoes 400ml : white vinegar 40g : sugar 400ml : oil a pinch saffron 400g : mayonnaise a pinch minced garlic salt and pepper micro greens, to serve (optional) Preparation 1. Season zucchini and aubergines with salt, pepper and thyme. Heat oil in a pan and grill until cooked. Set aside. 2. Season scallops with salt, pepper and 2 tbsp lemon juice. Cook in a pan until golden brown. 3. Season tuna with salt, cajun spice and 2 tbsp lemon juice. Heat oil in a pan and sear tuna. Set aside. 4. To make sauce, blend sundried tomatoes, vinegar, sugar and oil to make a smooth paste. Whisk in saffron and mayonnaise. Now add remaining lemon juice and garlic. 5. Serve seafood with veggies, some sauce and micro greens. From: Gulfnews