| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 4 |
|
8-oz Tuna steaks |
| 2 |
|
Eggplant |
| 8 |
|
Tomatoes |
| 3 |
|
Red bell peppers |
| 6 |
T |
Olive oil |
| 1 |
|
Onion – chopped |
| 2 |
T |
Fresh Basil, chopped may |
|
|
subst dried reserve a |
|
|
few |
|
|
leaves for garnish |
| 2 |
T |
Fresh garlic – chopped |
| 2 |
T |
Red wine vinegar |
INSTRUCTIONS
Eggplant Marmalade: Put the eggplant into a hot oven(450*) and roast
until their skins are completely soft, about one hour. Scrape out the
pulp and reserve. In a thick saucepan, saute' 1/3 of the onion in 1/3
of the oil, then add the eggplant. Cook on a low heat until most of
the moisture has evaporated. Season with salt and pepper and set
aside. Tomato Marmalade: Peel the tomatos by first plunging them into
boiling water for 10 seconds. Cut them in half and remove the seeds.
Cut into small cubes. In a heavy pot, saute' 1/3 of the onion in 1/3
of the oil. Add the garlic and tomatos -- cook on a low heat until
most of the moisture has evaporated. Add the basil and season with
salt and pepper. Set aside. Roasted Red Pepper Sauce: Put the peppers
on a hot grill (or under the broiler) Blacken on all sides. Remove the
charred skinds under running water. Remove seeds, and cut pepper into
cubes. Saute' the remaining onion in the remaining oil. Add the red
pepper and cook a few minutes. Put mixture into a blender or food
processor .. Add remaining olive oil, vinegar and salt and pepper to
taste. Blend until smooth. Tuna Steaks: Season the tuna with salt and
pepper and cook on a very hot grill to personal preference. -- about 5
minutes per side. Put some of each of the marmalades on plates and top
with a steak. Serve with the Red Pepper sauce. Garnish with basil
leaves. Serves 4 Posted to JEWISH-FOOD digest V96 #111 From:
alotzkar@direct.ca (Al) Date: Thu, 26 Dec 1996 19:36:53 -0800
A Message from our Provider:
“WARNING: Exposure to the Son may prevent burning.”