Rosemary Seared Yellow Fin Tuna With Grape Tomato-Eggplant Relish
Ingredients
1 Louisiana eggplant
1 cup Louisiana sweet onion, diced
1 cup ripe Louisiana grape or cherry tomatoes
6 leaves fresh Louisiana basil, chopped
10 sprigs fresh Louisiana rosemary leaves, chopped fine
2 teaspoons fresh Louisiana garlic, chopped
1/4 cup extra virgin olive oil, divided
1/4 cup balsamic vinegar
4 6-ounce fillets of fresh yellow fin tuna
salt
pepper
Preparation
Peel eggplant and slice in half length wise; continue slicing into 1 inch cubes. Heat a medium sized sauté pan over medium heat; coat pan with 1 teaspoon olive oil and sauté eggplant and onion until they begin to brown. Add 1 teaspoon of balsamic vinegar, 1 teaspoon of garlic, salt, pepper and fresh basil. Stir in tomatoes and cook for two minutes until tomatoes are heated through. Remove from heat and keep warm. In a sauté pan, add remaining olive oil and turn heat up to high. Season the tuna on both sides with salt, pepper and chopped rosemary. Sear the tuna for 2 minutes on each side for medium rare. Serve fillets on a bed of the tomato-eggplant relish.
Yield
4 servings
Nutritional Value Per Serving
Calories 366, Calories From Fat 140, Total Fat 16g, Saturated Fat 2g, Trans Fatty Acid 0g, Cholesterol 77mg, Total Carbohydrates 13g, Protein 42g, Omega 3 Fatty Acid 0g
