In order not to complicate our life cooking fish, we can prepare it already cut in the same pan along with the vegetables that will be its garnish. He Tuna is perfect for this recipe with eggplant and tomatoes, and we can also resort to the frozen format already cut and clean.
The preparation is very simple and does not require much time, although when cooking the eggplant it is recommended, if you have time, reduce the heat to the maximum and let it be done slowly. In any case, it's a great way to add vegetables to fish In the same recipe.Live to the Palate Miso Glazed Tuna with Tender Bean Salad: Healthy Recipe
IngredientsFor 2 persons
- Scallion 0.5
- Eggplant 1
- Cherry tomato 200 g
- Fresh or thawed tuna, clean 300 g
- 50 ml white wine
- Paste or concentrate of red chili pepper 2.5 ml
- Fish broth or fumet or vegetables or water 200 ml
- Ground black pepper
- Extra virgin olive oil
How to make tuna with eggplant and tomatoesDifficulty: Easy
- Total time 40 m
- Elaboration 10 m
- 30 m cooking
Chop the scallion and cut the eggplant into small cubes. Heat a couple of tablespoons of olive oil in a pan and poach the scallion a few minutes. Add the eggplant, salt and pepper and skip about 10 minutes over medium heat
Add the tomatoes, halved if they are somewhat large, and water with the white wine. Add the chilli paste, stir well and cover with the broth or water. Bring to a boil, cover and simmer over medium-low heat About 10-15 minutes.
Uncover and remove. Continue cooking for a few more minutes until the vegetables are well cooked. Add the chopped tuna, cover and cook a few more minutes, until the fish is ready. Season with salt and pepper and add some chopped basil leaves.
With what to accompany the tuna
This dish of tuna with eggplant and tomatoes It is very tasty and can be combined with white rice, couscous or with some potatoes. The fresh basil contrasts very well with the spicy tip of the sauce, and you could add a little lemon if we like its aroma. This recipe is also perfect for tupper.