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extra-virgin olive oil anchovy red pepper eggplants tomatoes red bell pepper onion garlic capers raisins olives balsamic vinegar sugar fresh basil kosher salt chicken stock garlic lemon Creme Fraiche extra-virgin olive oil tuna loin kosher salt fresh herbs
Viewed: 53 - Published at: 9 years agoIngredients
- 1/2 cup extra-virgin olive oil
- 3 anchovy fillets, coarsely chopped
- 1 teaspoon red pepper flakes
- 4 Japanese eggplants or 1 large Italian eggplant, cubed
- 2 tomatoes, halved and seeds squeezed out, coarsely chopped
- 1 red bell pepper, chopped
- 1 medium onion, diced
- 3 garlic cloves, minced
- 3 tablespoons capers, drained
- 1/4 cup raisins
- 1/2 cup pitted kalamata olives
- 2 tablespoons balsamic vinegar
- Pinch sugar
- 1/2 bunch fresh basil, hand-torn
- Kosher salt and freshly ground black pepper
- 2 cups chicken stock
- 1 garlic clove
- 1 lemon, zest finely grated
- 1/4 cup creme fraiche
- Extra-virgin olive oil
- 1 pound sushi-quality tuna loin
- Kosher salt and freshly ground black pepper
- 1 cup finely chopped fresh herbs, such as basil, parsley, and chives
Method
- To make the caponata: Pour the oil in a large, deep skillet over medium heat.
- Add the anchovies and red pepper flakes and cook and stir for a few minutes to create a base flavor.
- Fry the eggplant in the anchovy oil, until it gets brown and sticky, stirring often.
- Add the tomatoes, red pepper, onion, and garlic, continue to cook until the vegetables break down and soften, about 15 minutes.
- Toss in the capers, raisins, olives, balsamic vinegar, sugar, and basil; season with salt and pepper.
- Lower the heat and slowly simmer until thick, about 20 to 30 minutes.
- The caponata tastes great hot, cold or at room temperature.
- To make the lemon creme fraiche: Put the chicken stock, garlic, and lemon zest in a saucepan and place over medium heat.
- Simmer gently until the stock is reduced by half and thickened slightly.
- Take the pot off the heat, fish out the garlic, and add the creme fraiche.
- Just before you are ready to plate the dish, buzz the sauce with a handheld blender until it's thick and frothy.
- To make the tuna: Rub a little olive oil on the piece of tuna.
- and season with a fair amount of salt and pepper.
- Put the chopped herbs in a flat dish and roll in the herbs to coat.
- Place a large skillet over medium-high heat and coat with 2 tablespoons of olive oil.
- When the oil gets hazy, lay the herb-coated tuna in the hot pan and sear for approximately 1 1/2 minutes on each side; as the tuna cooks, the red meat will become whiter.
- Transfer the tuna to a cutting board and slice.
- To serve: Spoon the caponata on the bottom of 2 plates, lay the herb-seared tuna slices around the center, and drizzle the whole thing with the frothy lemon creme fraiche sauce.
