Tuna steaks on eggplant rice5 comments Jun 1st, 2009 | By Tobias | Category: Fish, Recipes
I had some fish fond left over and as well a perfect piece of tuna from the market. Both needed to be used and so I thought of how to combine both. What came out could be something like a Pilafi. In the Pilafi you cook all ingredients of the dish together with the rice. My dish is not quite a Pilafi as it has risotto qualities. In the end I guess it is “freestyle”.
Preparation time: 10 minutes
Cooking time: 25 minutes
- Tuna Steaks
- a large eggplant
- 2 spring onions, chopped
- 1 garlic clove
- a littel Graviera or another hard cheese
- 1/2 glass of white wine
- a small cup of rice (150 gram)
- fresh juice of one lemon
- 1/2 litre fish fond
- some Saffron in a little hot water
- Salt and fresh pepper
Pre heat the oven to 200 degrees centigrade. Place the eggplant in the oven and let it bake until it is soft and the skin bubbles.
Meanwhile heat olive oil in a frying pan and fry the steaks on each side for 1-2 minutes so they take on a nice dark colour.
Reduce the heat and add the rice, the onions and the garlic. Fry while steering for a few minutes. Add the wine, saffron in the water and the fish fond. Let it all boil on small heat.
Depending on how well cooked you want your fish you will have to remove it now. Cooking the steaks for the entire duration of 20-25 minutes will give you a well done piece of tuna steak.
Remove now the Eggplant from the oven, let it cool down for a few minutes then cut it in half. Spoon the meat of the eggplant out of the shell and blend until it is has a mousse like texture.
Add the eggplant mousse and the juice of a lemon to the rice. By now the rice should be done and have turned into a risotto like texture. Mix the rice with the eggplant mousse. Put the fish back into the pan to get heated a bit.
Place on a plate and grade a bit of Graviera cheese over the dish.
Tip: also tastes nice if you add some cherry tomatoes towards the end of the cooking time.