Ahi Tuna Eggplant "Tarts" Recipe

1. 1

   In a saute/fry pan or possibly on a stovetop grill, sear the tuna quickly over very high heat only till lightly browned.

2. 2

   Refrigeratethe seared tuna for at least 30 min.

3. 3

   Remove from the refrigerator and slice thinly.

4. 4

   Preheat the oven 400 degrees.

5. 5

   Slice the eggplant into 1/2-inch thick rounds.

6. 6

   Brush the slices lightly with extra virgin olive oil and season both sides with salt and pepper.

7. 7

   Place on a baking sheet in a single layer and bake for 6 to 8 min or possibly till lightly browned and cooked through.

8. 8

   The slices should still hold their shape.

9. 9

   While the eggplant is baking, saute/fry the onions in 1 Tbsp.

10. 10

    of extra virgin olive oil till they just begin to soften.

11. 11

    Season lightly with salt and pepper and set aside.

12. 12

    Select 4 of the largest rounds of the eggplant to create the base of the tarts and set aside.

13. 13

    Coarsely chop the remaining eggplant and add in to the onion mix along with the tomatoes, basil, parsley, capers and roasted pepper.

14. 14

    Mix thoroughly.

15. 15

    Season lightly with salt and pepper.

16. 16

    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.

17. 17

    Drizzle the lemon juice and sprinkle with the Lemon Zest Mix.

18. 18

    Add in salt and pepper to taste.

19. 19

    Garnish the plate with the reduced balsamic vinegar and the basil oil, if you like and place a nest of frizzled onions on top.

20. 20

    This recipe yields 4 servings.

* Per serving · 4 servings · Values may vary.