Tuna Brochettes With Eggplant-Caper DipRecipe By: Eric Vellend
While the dip can be made up to 3 days in advance, cut and sear the tuna as close to serving as possible to preserve its freshness and bright color.
- 2 Japanese eggplant (6 oz. each)
- 1⁄2 clove garlic, minced
- 2 anchovy filets, chopped
- 4 tsp capers, rinsed
- 3 tbsp extra-virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp chopped parsley or mint
- Salt and pepper, to taste
- Vegetable oil, for searing
- 2 lb. sushi-grade tuna, cut into bite-size squares
- Coarse sea salt, to taste
Directions Yield: Makes 24
- Preheat oven to 450°F. Prick eggplants with fork. Place in roasting pan. Cook until soft, 30 minutes. Cool. Remove and discard peels. Roughly chop flesh.
- In food processor, combine eggplant, garlic, anchovy and capers. Run motor 30 seconds. With motor running, slowly add oil and lemon juice. Add parsley or mint, and salt and pepper. Purée until smooth. Place in airtight container. Refrigerate up to 3 days. Serve at room temperature.
- Heat nonstick frying pan over high heat. Add a little vegetable oil. Wipe pan clean with paper towel. When hot, cook tuna squares on one side until seared, 1 minute. Transfer to plate. Thread 2 pieces of tuna per skewer. Place skewers on serving platter. Sprinkle with sea salt. Serve with dip.