02-23-2007, 04:11 AM
Ingredients :
3/4 lb Center-cut Ahi tuna, cut into a rectangular block
1 lrg Eggplant
Olive oil
Kosher salt, to taste
Freshly-ground black pepper, to taste
3/4 cup Finely-minced red onions
2 lrg Plum tomatoes, seeded and diced
1 tbl Minced fresh basil
1 tbl Minced fresh parsley
1 1/2 tbl Drained and chopped capers
1 sm Roasted red bell pepper, skinned, seeded, and coarsely chopped
1 tsp Fresh lemon juice
Lemon Zest Mixture - (Gremolata), see * Note
Reduced balsamic vinegar
Basil oil
Frizzled Onions
Method :
In a saute pan or on a stovetop grill, sear the tuna quickly over very high heat only until lightly browned. Chill the seared tuna for at least 30 minutes. Remove from the refrigerator and slice thinly.
Preheat the oven 400 degrees. Slice the eggplant into 1/2-inch thick rounds. Brush the slices lightly with olive oil and season both sides with salt and pepper. Place on a baking sheet in a single layer and bake for 6 to 8 minutes or until lightly browned and cooked through.
The slices should still hold their shape. While the eggplant is baking, saute the onions in 1 tablespoon of olive oil until they just begin to soften. Season lightly with salt and pepper and set aside.
Select 4 of the largest rounds of the eggplant to form the base of the tarts and set aside. Coarsely chop the remaining eggplant and add to the onion mixture along with the tomatoes, basil, parsley, capers and roasted pepper. Mix thoroughly. Season lightly with salt and pepper. To assemble the tarts, on each plate place one of the reserved eggplant rounds, then one quarter of the chopped eggplant, then one quarter of the tuna slices on top. Drizzle the lemon juice and sprinkle with the Lemon Zest Mixture. Add salt and pepper to taste. Garnish the plate with the reduced balsamic vinegar and the basil oil, if desired and place a nest of frizzled onions on top.
This recipe yields 4 servings.
3/4 lb Center-cut Ahi tuna, cut into a rectangular block
1 lrg Eggplant
Olive oil
Kosher salt, to taste
Freshly-ground black pepper, to taste
3/4 cup Finely-minced red onions
2 lrg Plum tomatoes, seeded and diced
1 tbl Minced fresh basil
1 tbl Minced fresh parsley
1 1/2 tbl Drained and chopped capers
1 sm Roasted red bell pepper, skinned, seeded, and coarsely chopped
1 tsp Fresh lemon juice
Lemon Zest Mixture - (Gremolata), see * Note
Reduced balsamic vinegar
Basil oil
Frizzled Onions
Method :
In a saute pan or on a stovetop grill, sear the tuna quickly over very high heat only until lightly browned. Chill the seared tuna for at least 30 minutes. Remove from the refrigerator and slice thinly.
Preheat the oven 400 degrees. Slice the eggplant into 1/2-inch thick rounds. Brush the slices lightly with olive oil and season both sides with salt and pepper. Place on a baking sheet in a single layer and bake for 6 to 8 minutes or until lightly browned and cooked through.
The slices should still hold their shape. While the eggplant is baking, saute the onions in 1 tablespoon of olive oil until they just begin to soften. Season lightly with salt and pepper and set aside.
Select 4 of the largest rounds of the eggplant to form the base of the tarts and set aside. Coarsely chop the remaining eggplant and add to the onion mixture along with the tomatoes, basil, parsley, capers and roasted pepper. Mix thoroughly. Season lightly with salt and pepper. To assemble the tarts, on each plate place one of the reserved eggplant rounds, then one quarter of the chopped eggplant, then one quarter of the tuna slices on top. Drizzle the lemon juice and sprinkle with the Lemon Zest Mixture. Add salt and pepper to taste. Garnish the plate with the reduced balsamic vinegar and the basil oil, if desired and place a nest of frizzled onions on top.
This recipe yields 4 servings.