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SEARED TUNA WITH CHICKPEA PUREE AND TOMATO VINAIGRETTE

SERVINGS
Makes 4 main course servings
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SERVINGS
Makes 4 main course servings
RATE THIS RECIPE
(0)

Ingredients

Tomato vinaigrette
  • 3/4 cup tomato broth
  • 1/2 cup olive oil
  • 1/2 cup salt
  • 1/2 cup pepper
Chickpea-Eggplant puree
  • 3/4 cup tomato broth
  • 1/2 cup olive oil
  • 1/2 cup salt
  • 1/2 cup pepper
  • 2 eggplants
  • 3 tablespoon olive oil
  • 3 tablespoon salt
  • 1 cup chickpeas
  • 3 cup chicken stock
  • 3 tablespoon olive oil
  • 2 tablespoon lemoins
  • 2 clove garlic
  • 3/4 cup tomato broth (see below)
Seared tuna and assembly
  • 3/4 cup tomato broth
  • 1/2 cup olive oil
  • 1/2 cup salt
  • 1/2 cup pepper
  • 2 eggplants
  • 3 tablespoon olive oil
  • 3 tablespoon salt
  • 1 cup chickpeas
  • 3 cup chicken stock
  • 3 tablespoon olive oil
  • 2 tablespoon lemoins
  • 2 clove garlic
  • 3/4 cup tomato broth (see below)
  • 1 cup sprouts
  • 1 cup lemon zest
  • 1 cup kalamata olives
  • 1 cup olive oil
  • 1 cup salt
  • 1 cup black pepper
  • 1 cup tuna
  • 8 tablespoon sumac
  • 2 tablespoon canola oil

Preparation

Baking Directions:

Tomato vinaigrette:Whisk the broth and olive oil together.

(Do not emulsify.)

Season with salt and pepper to taste.

If making in advance, this vinaigrette can be refrigerated in a tightly covered container for up to two days.

Chickpea-Eggplant puree:Preheat the oven to 350 F.

Cut the eggplant in half lengthwise.

Score the exposed flesh, rub it with olive oil, and season it with salt.

Place the eggplant on a cookie sheet and cook in the preheated oven until very soft, about 90 minutes.

While the eggplant is cooking, prepare the chickpeas: Place them in a small pot, cover with approximately 3 cups of stock or water and season with salt and pepper.

Place over high heat, bring to a boil, then lower heat and let simmer for 3-4 minutes.

Drain.

Place the chickpeas in the bowl of a food processor and pulse a few times to break them down.

Scrape the sides as you work to get an even mixture.

Drizzle the olive oil into the bowl and pulse to blend with the chickpeas.

Add the lemon juice, garlic and Tahini paste and puree until smooth in texture.

Season with salt and pepper and pulse again.

Reserve.

Remove the eggplant from the oven, allow to cool, then scoop out the flesh.

Puree the eggplant in a food processor, season with salt and pepper, fold into the chickpea puree.

If making in advance, this puree can be tightly covered and stored in the refrigerator for up to three days.

When ready to proceed, allow to come up to room temperature.

Seared tuna and assembly: Preheat the broiler.

If refrigerated, allow the tomato vinaigrette to come to room temperature.

Gently reheat the chickpea puree over a low flame.

Remove from heat and cover to keep warm.

Toss the microgreens, lemon zest, olives, and olive oil together in a bowl.

Season with salt and pepper.

Reserve.

Season tuna on both sides with salt, pepper, and sumac.

Heat the canola oil in an ovenproof sauté pan until almost smoking.

Place the tuna mignons into the pan and sear for 30-40 seconds on each side.

If mignons are particularly thick, sear the sides as well.

Finish under the broiler for 1-2 minutes, depending on how well done you like your fish.

To serve, place the greens in the center of a platter and surround with the tuna.

Pass the chickpea puree in a bowl and the vinaigrette in a sauceboat with a small spoon for stirring alongside.

Tips:

Food for Thought: Chickpeas: Because individual chickpeas are so small, attaining the smooth, creamy puree in a food processor requires making more than this recipe calls for.

(After a few seconds, a smaller quantity will simply elude the blade by sticking to the sides of the bowl.)

Serve the extra puree cold with pita bread, or put on table in place of butter.

Options: If you prefer your fish very rare, with a cool center, take it out of the refrigerator just before cooking and omit the broiler step.

For a more formal presentation:Spoon a mound of chickpea puree in the center of each of 4 dinner plates or large pasta bowls.

Place a tuna mignon on top, but toward the lower portion of the plate.

Place some greens behind the tuna.

Spoon the vinaigrette all around.

Serve immediately.

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