Here is a recipe that has more of mediterranean feel (even though chimichurri is from south america) with figs and tuna. I really try not to buy tuna at all anymore. It has been probably a year since I have bought tuna because I don’t want to contribute the extinction of this precious animal. But, I did buy a small portion a few weeks ago and made three different recipes from the one piece. Here is the second recipe from that time. Simple easy and can be replace with any other raw fish that you so choose. Great for the late summer warm evenings. Here is the recipe I hope you enjoy it!
Tuna, Fig, Eggplant, Chimichurri
8 oz of tuna sliced sashimi style
1 large eggplant
1 tbsp of vegetable ash
1 tbsp of butter
3 tbsp of cream
salt and pepper
6 ripe figs sliced in thirds
1/4 cup of diced red cayenne pepper small diced
1/8 cup of fresh dill fronds
1/8 cup of chopped chives
1/8 cup of chopped basil
1/2 cup of fresh parsley leaves
1/4 cup of fresh oregano leaves
3 cloves of garlic minced
1/4 tsp of red chile flakes
1 tbsp of sherry vinegar
1 1/2 cup of extra virgin olive oil
1 1/2 tsp of kosher salt
For the eggplant,
2 ways to do this. First is you place your eggplant directly on the hot spot of your grill and just let all sides get black or if you have a gas stove you can put the eggplant directly on the flame of your gas burner and do the same. The eggplant should begin to release its juices. (approximately 3-4 minutes on each side.) You want to char the eggplant really good but not burn the eggplant so much that there isn't any "meat" left inside the eggplant. If you cook your eggplant for about 15-20 minutes and it is charred on every side and feels pretty soft then place the eggplant in a bowl (while hot) and cover with plastic wrap. Allow to cool completely Basically you are steaming the eggplant at this point to insure that the eggplant will be cooked all the way through. Once cooled the eggplant should be very soft all the way through. Carefully peel the eggplant and place in vitamix with a touch of cream and butter. Season with salt and set aside for later. You can place in a squeeze bottle if you desire.
For the cayenne chimichurri,
Place all the ingredients into a bowl and season salt.
On a plate take a spoon or squeeze bottle of eggplant puree and make 5 small dots on the plate. Then take 5 slices of tuna and season each tuna slice with a touch of salt and place on top of the eggplant puree. Then take a spoonful of cayenne chimichurri and spoon over each piece of tuna. Take your figs and slice them in thirds and place one slice by each piece of tuna. Serve and enjoy!