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Rosemary Seared Yellowfin Tuna With Grape Tomato-Eggplant Relish
Courtesy of Florida Agriculture Bureau of Seafood & Aquaculture
Servings: 4
Prep Time: 10 Min.
Cook Time: 20 Min.
What you need:
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1 eggplant
1 c. sweet onion, diced
1/4 c. extra virgin olive oil, divided
1/4 c. balsamic vinegar
2 tsp. fresh garlic, chopped
6 leaves fresh basil, chopped
1 c. grape or cherry tomatoes
4 (6-oz.) fillets of fresh yellowfin tuna
10 sprigs fresh rosemary leaves, chopped fine
What to do:
1. Peel eggplant and slice in half length wise; continue slicing into 1-in. cubes. Heat a medium sized sauté pan over medium heat; coat pan with 1 tsp. olive oil and sauté eggplant and onion until they begin to brown. Add 1 tsp. of balsamic vinegar, 1 tsp. of garlic, salt, pepper and fresh basil. Stir in tomatoes and cook for two min. until tomatoes are heated through. Remove from heat and keep warm.
2. 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 min. on each side for medium rare. Serve fillets on a bed of the tomato-eggplant relish.

* Recipe Courtesy of Florida Department of Agriculture Bureau of Seafood and Aquaculture.
Nutritional information:
Calories: 366;   Calories From Fat: 140;   Total Fat: 16g;   Saturated Fat: 2g;   Cholesterol: 77mg;   Total Carbs: 13g;   Protein: 42g;  
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