Seared Ahi Tuna with Caponata Relish (Emeril Lagasse) |
|
 |
Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 4 |
|
Ingredients:
4 ahi tuna steaks, about 6 ounces each |
salt |
freshly ground black pepper |
1/4 cup olive oil |
caponata relish, recipe follows |
finely grated parmesan cheese, garnish |
chopped chives, garnish |
whole basil leaves, garnish |
1/3 cup red wine vinegar |
1/3 cup sugar |
1/4 cup olive oil |
1/2 cup chopped yellow onion |
1 tablespoon minced garlic |
1 large eggplant (about 2 pounds), finely chopped |
1/2 teaspoon salt |
2 cups seeded and chopped tomatoes (about 4 large) |
1/2 cup pitted, chopped green olives, and a couple of whole |
1 cup toasted pine nuts |
1/3 cup finely chopped fresh basil leaves |
Directions:
1. Season the tuna lightly on both sides with salt and pepper.
2. In a large skillet, heat the oil over medium-high heat. Add the tuna and sear to desired doneness, 3 to 4 minutes per side, depending upon the thickness.
3. Remove from the pan and place one steak on each of 4 plates. Spoon the caponata over the fish. Garnish with the cheese, chives and basil leaves, and serve immediately.
4. Caponata Relish:
5. In a small saucepan, combine the vinegar and sugar. Cook over medium heat until the sugar dissolves, about 2 minutes. Remove from the heat and let cool.
6. In a large skillet or saute pan, heat the oil over medium-high heat. Add the onions and saute for 3 minutes. Add the garlic, and saute for 30 seconds. Add the eggplant and salt, and cook until softened, stirring occasionally, about 5 minutes. Add the tomatoes and saute until thickened, 10 to 12 minutes. Add the olives and pine nuts, and stir in the vinegar mixture 1 tablespoon at a time until the desired consistency and flavor is reached. Stir in the basil and remove from the heat. Adjust seasoning to taste, and serve warm with the grilled tuna.
7. Yield: about 5 cups
8. Prep Time: 20 minutes
9. Cook Time: 20 minutes
|
|