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Recipe Name: Ahi Tuna-eggplant "tarts" Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
3/4 Pound(s) Center-cut Ahi tuna, cut
into a
rectangular block
1 Eggplant
Olive oil
Kosher salt, to taste
Freshly-ground black pepper
to taste
3/4 Cup(s) Finely-minced red onions
2 Plum tomatoes, seeded and
diced
1 Tablespoon(s) Minced fresh basil
1 Tablespoon(s) Minced fresh parsley
1 1/2 Tablespoon(s) Drained and chopped capers
1 Roasted red bell pepper
skinned seeded
and coarsely chopped
1 Teaspoon(s) Fresh lemon juice
Lemon Zest Mixture -
{Gremolata} see * Note
Reduced balsamic vinegar
Basil oil
Frizzled Onions
Directions:
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. Recipe Source: COOKING
RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9660
broadcast 08-26-1996) Downloaded from their Web-Site -
http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe
Comiskey - jpmd44a@prodigy.com 09-23-1996 Recipe by: John Ash
Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 154
Calories From Fat: 66
Total Fat: 7.5g
Cholesterol: 0mg
Sodium: 455.8mg
Potassium: 343.4mg
Carbohydrates: 17.6g
Fiber: 5.7g
Sugar: 1.2g
Protein: 5.4g


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