Ahi Tuna Eggplant "Tarts" Recipe

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Cost per recipe $6.94 view details
  • 3/4 lb Center-cut Ahi tuna, cut into a rectangular block
  • 1 lrg Eggplant
  • Extra virgin olive oil
  • Kosher salt, to taste
  • Freshly-grnd black pepper, to taste
  • 3/4 c. Finely-chopped red onions
  • 2 lrg Plum tomatoes, seeded and diced
  • 1 Tbsp. Chopped fresh basil
  • 1 Tbsp. Chopped fresh parsley
  • 11/2 Tbsp. Liquid removed and minced capers
  • 1 sm Roasted red bell pepper, skinned, seeded, and coarsely minced
  • 1 tsp Fresh lemon juice
  • Lemon Zest Mix - (Gremolata), see * Note
  • Reduced balsamic vinegar
  • Basil oil
  • Frizzled Onions


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


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 638g
Calories 169  
Calories from Fat 12 7%
Total Fat 1.45g 2%
Saturated Fat 0.24g 1%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 1426mg 59%
Potassium 1209mg 35%
Total Carbs 39.08g 10%
Dietary Fiber 16.9g 56%
Sugars 19.1g 13%
Protein 6.84g 11%
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