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1
In a saute/fry pan or possibly on a stovetop grill, sear the tuna quickly over very high heat only till lightly browned.
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2
Refrigeratethe seared tuna for at least 30 min.
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3
Remove from the refrigerator and slice thinly.
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4
Preheat the oven 400 degrees.
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5
Slice the eggplant into 1/2-inch thick rounds.
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6
Brush the slices lightly with extra virgin olive oil and season both sides with salt and pepper.
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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.
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8
The slices should still hold their shape.
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9
While the eggplant is baking, saute/fry the onions in 1 Tbsp.
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10
of extra virgin olive oil till they just begin to soften.
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11
Season lightly with salt and pepper and set aside.
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12
Select 4 of the largest rounds of the eggplant to create the base of the tarts and set aside.
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13
Coarsely chop the remaining eggplant and add in to the onion mix along with the tomatoes, basil, parsley, capers and roasted pepper.
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14
Mix thoroughly.
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15
Season lightly with salt and pepper.
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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.
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17
Drizzle the lemon juice and sprinkle with the Lemon Zest Mix.
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18
Add in salt and pepper to taste.
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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.
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20
This recipe yields 4 servings.
