The summer is a wonderful time to have friends and family over to share a meal. This menu has become a special one I enjoy making for all types of occasions. It embodies everything summer to me: relaxing, light, and colorful. I found this in Food & Wine and the recipe is by Stuart Bell. The first time I prepared this was for my family last summer and they loved it! It tastes delicious, light, and refreshing and can be paired with a Pinot Noir. My co-workers brought over a delicious Pinot Noir from Sonoma called Banshee 2009. It does take a while to prepare so plan an hour to chop all the ingredients for the eggplant relish. You can have all those ingredients chopped ahead of time and throw on the skillet before dinner. Enjoy cooking this for loved ones and do not stress preparing the meal! Drink wine and have fun!
Mustard-Seared Tuna with Shallot Cream
INGREDIENTS
Shallot Cream
Kosher Salt
6 medium shallots, unpeeled
1/3 cup heavy cream
1 teaspoon fresh lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon thyme leaves
Kosher salt and freshly ground pepper
Mustard-Seared Tuna with Shallot Cream
INGREDIENTS
Shallot Cream
Kosher Salt
6 medium shallots, unpeeled
1/3 cup heavy cream
1 teaspoon fresh lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon thyme leaves
Kosher salt and freshly ground pepper
Tuna
1 teaspoon extra-virgin olive oil
1 tablespoon drained capers
Four 6-ounce tuna steaks
Kosher salt and freshly ground pepper
Eggplant Relish, for serving
Steamed green beans
1 teaspoon extra-virgin olive oil
1 tablespoon drained capers
Four 6-ounce tuna steaks
Kosher salt and freshly ground pepper
Eggplant Relish, for serving
Steamed green beans
DIRECTIONS
1. Preheat the oven to 350. Spread a ½ inch layer of salt in a small baking dish. Arrange the shallots on the salt and bake for 45 minutes, until soft. Let cool. Peel the shallots and transfer them to a blender. Add the cream, lemon juice, mustard and thyme and puree. Transfer the shallot cream to a saucepan and season with salt and pepper.
2. In a large nonstick skillet, heat the oil. Add the capers and cook over moderately high heat until crisp, 2 minutes. Using a slotted spoon, transfer the capers to a plate. Season the tuna with salt and pepper and spread with the mustard. Heat the oil left in the skillet until shimmering. Add the tuna and cook over high heat, turning once, until browned outside and medium-rare within. 2 minutes per side.
3. Transfer the tuna to plates. Gently heat the shallot cream and spoon over the fish. Scatter the capers on top. Serve with the Eggplant Relish and steamed green beans with toasted almonds, olive oil, and salt.
Eggplant Relish
INGREDIENTS
3 tablespoons extra-virgin olive oil
1 large eggplant (1 ¼ pounds), peeled and cut into 1/2 –inch dice
2 garlic cloves, minced
1 medium shallot, cut into ¼-inch dice
1 large celery rib, cut into ¼-inch dice
1 large plum tomato, cut into ¼-inch dice
6 pitted kalamata olives, minced
2 tablespoons fresh lemon juice
Salt and freshly ground pepper
DIRECTIONS
1. In a large nonstick skillet, heat 2 tablespoons of the olive oil. Add the eggplant and cook over moderately high heat, stirring often, until the eggplant is tender and browned, about 4 minutes. Transfer the eggplant to a bowl.
2. Heat the remaining 1 tablespoon of olive oil in the skillet. Add the garlic, shallot and celery and cook over moderate heat, stirring often, until the shallot is softened, 4 minutes. Stir in the tomato and cook for 30 seconds. Add the tomato mixture to the eggplant along with the olives, basil, and lemon juice. Stir gently. Season the relish with salt and pepper and serve.
