3/4 lb Center-cut Ahi tuna; cut
-into a
; rectangular block
1 lg Eggplant
Olive oil
Kosher salt; to taste
Freshly-ground black pepper;
-to taste
3/4 c Finely-minced red onions
2 lg Plum tomatoes; seeded and
-diced
1 tb Minced fresh basil
1 tb Minced fresh parsley
1 1/2 tb Drained and chopped capers
1 sm Roasted red bell pepper;
-skinned, seeded,
; and coarsely chopped
1 ts Fresh lemon juice
Lemon Zest Mixture –
-{Gremolata}; see * Note
Reduced balsamic vinegar
Basil oil
Frizzled Onions
* Note: See the “Lemon Zest Mixture – {Gremolata}” recipe which is
included in this collection.
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.
Yields
4 servings
