CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Eggs, Grains | Dujour08 | 4 | Servings |
INGREDIENTS
=== NICOISE VINAIGRETTE === | ||
6 | T | Extra-virgin olive oil |
1/3 | c | Eggplant in 1/16" dice |
1/3 | c | Zucchini in 1/16" dice |
1/3 | c | Fennel bulb in 1/16" dice |
1/3 | c | Peeled, seeded 1/16" dice |
ripe tomato | ||
2 | T | Finely-chopped pitted |
Nicoise olives | ||
4 | t | High-quality red wine |
vinegar | ||
Preferably Chianti | ||
1 | t | Chopped fresh thyme |
1/8 | t | Minced garlic |
3/4 | t | Fine sea salt |
1/8 | t | Freshly-ground white pepper |
=== TUNA === | ||
2 | T | Extra-virgin olive oil, or |
more as needed | ||
4 | Sushi-grade tuna fillet – | |
2 1/2 oz ea | ||
1 | t | Fine sea salt |
INSTRUCTIONS
In a medium nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add the eggplant and cook until tender, about 2 minutes. Transfer to a bowl. Repeat the procedure with the zucchini, using an additional 2 teaspoons oil, and cooking for 2 minutes. Repeat with the fennel, using another 2 teaspoons oil, and cooking for 2 minutes. Cool the vegetables completely. Add the tomatoes, olives, remaining 4 tablespoons oil, the vinegar, thyme, garlic, salt, and pepper and mix well. Cover and refrigerate until ready to serve, up to 8 hours. For each serving, brush the inside of a large dinner plate with some of the oil. Place 1 tuna slice on the plate and cover with a large piece of strong plastic wrap. Using the flat side of a meat pounder, pound the tuna until it is so thin it covers the inside of the plate. Leaving the plastic wrap intact, refrigerate until ready to serve, up to 8 hours. When ready to serve, carefully peel off the plastic wrap. Brush the tuna with the remaining olive oil and sprinkle with the salt. Spoon the vinaigrette over the tuna, spreading it evenly over the surface. Serve immediately. This recipe yields 4 servings. Source: "CHEF DU JOUR - (Show # DJ-9392) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-31-1999 by Joe Comiskey - joecomiskey@netzero.net" Recipe by: Terrance Brennan Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 52
Calories From Fat: 12
Total Fat: 1.4g
Cholesterol: 0mg
Sodium: 768.2mg
Potassium: 390.1mg
Carbohydrates: 9.9g
Fiber: 4.7g
Sugar: 3.2g
Protein: 2.4g