Seared Ahi Tuna With Eggplant Marmalade And Horseradish Crea

Recipe Ingredients

		Eggplant Marmalade
1		Japanese eggplant
1 tablespoon	15ml	Olive oil
1/4 teaspoon	1.3ml	Salt
1 teaspoon	5ml	Minced ginger
1		Shallot - minced
1		Garlic clove - minced
1 tablespoon	15ml	Soy sauce
1 teaspoon	5ml	Sesame oil
		Seasoned rice vinegar
		Horseradish Cream
1 cup	237ml	Whipping cream
1 teaspoon	5ml	Minced shallot
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Prepared horseradish
		Red wine vinegar
		Salt - to taste
		Assembly
2		Ahi tuna - (5 oz ea)
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1 tablespoon	15ml	Peanut oil

Recipe Instructions

Eggplant Marmalade: Rub eggplant with 1 teaspoon oil then sprinkle with salt. Set in small pan and roast at 350 degrees until soft, about 20 to 25 minutes. When eggplant is cool enough to handle, peel and chop into small pieces.

Combine ginger, shallot, garlic, soy sauce, sesame oil and splash of vinegar. Saute in remaining 2 teaspoons oil over medium-low heat until fragrant, 2 to 3 minutes. Add eggplant and cook another 2 to 3 minutes. (Makes 1/2 cup)

Horseradish Cream: Combine whipping cream, shallot, pepper and horseradish and cook over medium heat until thick and reduced by 1/4. Add a splash of vinegar and salt and pepper to taste.

Assembly: Coat ahi pieces with pepper. Warm oil in skillet over high heat. Place fish in pan and sear both sides so that fish is browned outside but rare inside, 1 minute per side.

Divide Marmalade between 2 plates. Set fish on top, then drizzle Horseradish Cream around tuna. The marmalade also goes well with meat or lamb and can be used as a spread.

This recipe yields 2 servings.

Each serving: 855 calories; 1,008 mg sodium; 220 mg cholesterol; 74 grams fat; 10 grams carbohydrates; 38 grams protein; 0.50 gram fiber.

Source:
The Los Angeles Times, 07-28-1999

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