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Ингредиенты
- 1 x Japanese eggplant
- 1 Tbsp. extra virgin olive oil
- 1/4 tsp salt
- 1 tsp chopped ginger
- 1 x shallot chopped
- 1 x garlic clove chopped
- 1 Tbsp. soy sauce
- 1 tsp sesame oil
- Â Â seasoned rice vinegar
- 1 c. whipping cream
- 1 tsp chopped shallot
- Â Â freshly-grnd black pepper to taste
- 1 Tbsp. prepared horseradish
- Â Â red wine vinegar
- Â Â Salt to taste
- 2 piece ahi tuna - (5 ounce ea)
- 1/2 tsp freshly-grnd black pepper
- 1 Tbsp. peanut oil
Инструкции
- Eggplant Marmalade: Rub eggplant with 1 tsp. oil then sprinkle with salt. Set in small pan and roast at 350 degrees till soft, about 20 to 25 min. When eggplant is cold sufficient to handle, peel and chop into small pcs.
- Combine ginger, shallot, garlic, soy sauce, sesame oil and splash of vinegar. Saute/fry in remaining 2 tsp. oil over medium-low heat till fragrant, 2 to 3 min. Add in eggplant and cook another 2 to 3 min. (Makes 1/2 c.)
- Horseradish Cream: Combine whipping cream, shallot, pepper and horseradish and cook over medium heat till thick and reduced by 1/4. Add in a splash of vinegar and salt and pepper to taste.
- Assembly: Coat ahi pcs with pepper. Hot oil in skillet over high heat. Place fish in pan and sear both sides so which 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 possibly lamb and can be used as a spread.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 455g | |
| Recipe makes 2 servings | |
| Calories 444 | |
| Calories from Fat 341 | 77% |
| Total Fat 38.69g | 48% |
| Saturated Fat 16.33g | 65% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 796mg | 33% |
| Potassium 911mg | 26% |
| Total Carbs 24.12g | 6% |
| Dietary Fiber 12.3g | 41% |
| Sugars 9.14g | 6% |
| Protein 5.52g | 9% |
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