If you enjoy a simple tuna
Carefully slice the eggplant crosswise into 4 slices from the thickest part of the eggplant. Season with salt and let them sit for 5 minutes. Once the five minutes have passed, brush the eggplant slices with olive oil.
Place a griddle pan over high heat. Once the skillet is scorching, place the eggplant into the pan, searing each side for about 2 minutes or until browned. The eggplant should be cooked but still firm.
Take the eggplant slices off the heat and place them on a plate. Let them cool while you prepare the tuna salad. Drain the tuna cans and place the meat in a bowl.
Add the mayonnaise and lemon juice. Finely chop the parsley and red onion and add them to the bowl. Mix to combine.
To assemble, place two slices of eggplant on a flat surface. Place a lettuce leaf on top of each slice. Scoop the tuna salad over the eggplant slices. Place a second eggplant slice on top and serve.