Seared Yellowfin Tuna
4 Protein boxes and 2 Carbohydrate boxes per half serving.
Serves 4.
When looking for tuna to sear or serve raw, Yellowfin is ideal for weight loss; it is leaner and results in more protein per ounce than Bigeye or Bluefin. Mountain caviar (known in Japanese as Tonburi) are actually the seeds of the summer cypress tree. They have an appearance and texture of caviar; however, they taste like quinoa. Inaka miso is a mild red miso and can be found (along with the Tonburi) at most Japanese food stores.
Ingredients
| 3 ea. | Japanese Eggplant; Cut into 1″ disks |
| 2 ea. | Garlic Cloves, Minced |
| 3 Tbl | Inaka Miso |
| 1 Tbl | Sake |
| 1 Tbl | Olive Oil |
| ½ lb. | Grapes, Red Seedless |
| 3 ea | Baby Bok Choy, cut into fourths |
| 1 ½ lb. | Tuna Loin, Cleaned (ask fishmonger) |
| 4 Tbl | Mountain Caviar |
| Fresh Wasabi (wasabi paste is ok sub) to taste | |
| White Soy Sauce |
Instructions
Preheat oven to 350°.
Sprinkle the eggplant slices with a generous coating of Kosher salt. Let sit for 10 minutes. While the eggplant is salting; mix together garlic, miso, sake and a teaspoon of olive oil. Rinse eggplant, squeeze dry and then mix with miso marinade. Roast in oven, rotating pan every 5 minutes, until done. About 12-15 minutes. Remove and let rest.
Toss grapes with ½ teaspoon of olive oil, pinch of salt and roast in oven until they just start to burst. Remove and combine with eggplant. Reserve.
Bring a pot of water to the boil. Add bok choy and cook until done, about two minutes. Shock in a bowl of ice water until cool. Reserve.
For the assembly:
Heat remaining olive oil until just smoking. Season tuna loins with salt and pepper. Sear on each side for about 15 seconds, or until flesh is no longer translucent. Remove from pan and set on cutting board. Heat eggplant and grapes in the oven. Heat bok choy in a little pan of water, season with salt. Slice tuna and place on eggplant, grape and bokchoy mixture. Mix caviar, white soy sauce and grated wasabi to taste. Garnish the tuna and enjoy!
