Rosemary Seared Yellowfin Tuna with
Grape Tomato-Eggplant Relish

Recipe courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.

Recipe Ingredients:

1 large eggplant
1 cup sweet onion, diced
1/4 cup extra virgin olive oil - divided use
1/4 cup balsamic vinegar
2 teaspoons fresh garlic, chopped
Sea salt and freshly ground black pepper, to taste
6 leaves fresh basil, chopped
1 cup grape or cherry tomatoes
4 (6-ounce) fillets of fresh yellowfin tuna
10 sprigs fresh rosemary leaves, chopped fine

Cooking Directions:

1. Peel eggplant and slice in half length wise; continue slicing into 1-inch cubes.
2. 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 2 minutes until tomatoes are heated through. Remove from heat and keep warm.
3. 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.
4. Serve fillets on a bed of the tomato-eggplant relish.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 366; Calories From Fat: 140; Total Fat: 16g; Saturated Fat: 2g; Cholesterol: 77mg; Total Carbs: 13g; Protein: 42g.

Recipe and photograph courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.