Ahi Tuna Eggplant Tarts Recipe - center

Method

• In a saute/fry pan or possibly on a stovetop grill, sear the tuna quickly over very high heat only till lightly browned.
• Refrigeratethe seared tuna for at least 30 min.
• 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 extra virgin 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 min or possibly till lightly browned and cooked through.
• The slices should still hold their shape.
• While the eggplant is baking, saute/fry the onions in 1 Tbsp.
• of extra virgin olive oil till they just begin to soften.
• Season lightly with salt and pepper and set aside.
• Select 4 of the largest rounds of the eggplant to create the base of the tarts and set aside.
• Coarsely chop the remaining eggplant and add in to the onion mix 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 minced eggplant, then one quarter of the tuna slices on top.
• Drizzle the lemon juice and sprinkle with the Lemon Zest Mix.
• Add in salt and pepper to taste.
• Garnish the plate with the reduced balsamic vinegar and the basil oil, if you like and place a nest of frizzled onions on top.
• This recipe yields 4 servings.