Commissioner Adam H. Putnam

Recipes

Rosemary Seared Yellowfin Tuna With Grape Tomato-Eggplant Relish

Rosemary Seared Yellowfin Tuna With Grape Tomato-Eggplant Relish

Ingredients

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


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