750g thick Albacore fillet, skin off (see notes)
½ cup extra virgin olive oil
Salt and cracked black pepper
8 bamboo skewers, soaked in water for at least 1 hour
⅓ cup whole-egg mayonnaise (see notes)
1 tablespoon lime juice
3 zucchini, trimmed, sliced lengthways into 5mm-thick strips
3 jap eggplants, trimmed, sliced lengthways into 5mm-thick strips (see notes)
1 red capsicum, seeded and cut into thick slices
2 small red onions, quartered

Soak bamboo skewers in water for 20-30 minutes.
Cut fish into large even cubes, place in a bowl and toss with a little olive oil, salt and pepper. Thread the cubes onto the skewers, cover and refrigerate until ready to cook.
Combine mayonnaise and lime juice; you may not need all of the juice, but it should taste lightly tangy. Set aside.
Heat a BBQ or char-grill plate. Brush the zucchini, eggplants, capsicum and onions with remaining olive oil, salt and pepper, and cook for 2-4 minutes each side, until well coloured. Remove and set aside.
Cook the skewers for a minute or so on each side, until the flesh is just opaque all the way to the centre.
Arrange the vegetables in the centre of each plate with the skewers on top. Drizzle with some of the lime mayonnaise.