Recipe courtesy of Emeril Lagasse
Print
Total:
3 hr 50 min
Prep:
1 hr
Inactive:
30 min
Cook:
2 hr 20 min
Yield:
6 servings
Level:
Intermediate

Ingredients

  • 6 (5-ounce) portions yellowfin tuna
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • Sweet Corn Salad, recipe follows
  • Herb Roasted Tomatoes, recipe follows
  • Eggplant Caviar, recipe follows
Sweet Corn Salad:
  • 2 teaspoons extra-virgin olive oil
  • 6 ears sweet corn, grilled with husk on, kernels cut off the cob
  • 1/2 cup sweet onion, fine diced
  • 1/2 cup peeled and finely diced tomatoes
  • 1 tablespoon freshly chopped cilantro leaves
  • 1 teaspoon pure cane syrup (recommended: Steen's cane syrup)
  • 2 tablespoons lime juice
  • 1/4 teaspoon salt
Herb Roasted Tomatoes:
  • 2 pounds ripe Roma tomatoes, sliced crosswise into 1/4-inch slices
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon freshly chopped basil leaves
  • 1 tablespoon freshly chopped oregano leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
Eggplant Caviar:
  • 1 eggplant, sliced
  • 1 tablespoon minced capers
  • 1/2 teaspoon finely-chopped rinsed anchovies, optional
  • 1 tablespoon plus 1/2 teaspoon salt, divided
  • 2 tablespoons freshly chopped parsley leaves
  • 1/2 cup plus 2 tablespoons good-quality extra-virgin olive oil
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons minced shallots
  • 1 tablespoon minced garlic

Directions

Season each piece of the tuna with 1/8 teaspoon of the salt and 1/8 teaspoon of the pepper. Heat a grill to high and grill the tuna to the desired temperature. Place 1/2 cup of the Sweet Corn Salad on each of 6 plates, and place tuna on top. Garnish each portion of tuna with 2 tablespoons of the eggplant caviar and a 4 slices of the Herb Roasted Tomatoes.

Serve immediately.

Sweet Corn Salad:

Heat a large nonstick skillet over a medium-high flame. Add the oil, corn and onions, and saute for 1 minute. Add the remaining ingredients and toss to combine. Allow to cool.

Herb Roasted Tomatoes:

Preheat the oven to 275 degrees F.

Combine all ingredients in a large bowl and toss to thoroughly coat. Place in a single layer on a wire rack placed on top of a baking sheet and bake until moist-dried, about 2 hours.

Let cool completely then store in airtight containers.

Eggplant Caviar:

In a colander, toss the eggplant slices with about 1 tablespoon of the salt, then cover with a small plate and weight; set aside to drain for 30 minutes. Rinse eggplant slices briefly under cool running water and pat dry. Preheat a grill or grill pan to medium-high. Brush both sides of the eggplant with some of the oil and grill until tender, about 3 minutes per side. Repeat with remaining slices and set aside to cool. Once cooled, cut the eggplant slices into small dice and transfer to a mixing bowl. Add remaining ingredients (including any remaining olive oil), stir to combine, and season, to taste, with remaining salt (if necessary) and pepper.

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