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Wolfgang Puck's Grilled Tuna

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Active Time:  25 Minutes
Total Time:  25 Minutes
Yield:  Makes 4 servings

RECIPE INGREDIENTS

4 tablespoons olive oil

1 onion, thinly sliced

1 small eggplant, peeled and thinly sliced

1 tomato, chopped

2 cloves garlic, minced

1 tablespoon plus 1 teaspoon fresh basil, chopped, or 1 1/4 teaspoons dried, crushed

1 cup cooked corn kernels

salt and freshly ground black pepper

1 1/2 tablespoons red wine vinegar

Two 1-inch-thick pieces fresh tuna, about 1 1/4 pounds

Fresh mint leaves for garnish

DIRECTIONS

Brush both sides of the onion and eggplant slices with 2 tablespoons of the olive oil. Sauté in a large non-stick sauté pan or grill for 3 minutes on each side. If using a sauté pan, you may have to do this in several batches. Chop the onion and eggplant and toss together with the tomato in a medium mixing bowl. Add the garlic, one tablespoon of fresh basil, corn, and salt and pepper to taste. Add 1 1/2 tablespoons of olive oil and the vinegar and toss to combine. Set aside.

Brush the tuna with the remaining olive oil and season with freshly ground pepper and the remaining basil. Sauté in a large sauté pan over high heat for 2 to 4 minutes per side, depending on the thickness of the fish and the degree of doneness you prefer. Slice the tuna in 1/2-inch-thick slices.

Arrange the vegetables in the center of each plate and top with the tuna slices fanned out. Garnish with fresh mint.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Makes 4 servings

Calories:

342

Fat. Total:

15g

Fiber:

Carbohydrates, Total:

18g

Sodium:

62mg

% Cal. from Fat:

39%

Cholesterol:

67mg

Protein:

34g

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