Foodie Friday: Seared Tuna with Wasabi Butter Emulsion

Ingredients

  • 2 tablespoons white wine vinegar
  • 10 fluid ounces white wine
  • 1/4 cup minced shallots
  • 1 tablespoon wasabi paste, or to taste
  • 1 tablespoon soy sauce
  • 1 cup unsalted butter, cubed
  • salt and black pepper to taste
  • 1 tablespoon olive oil, or as needed
  • 1 cup chopped cilantro leaves
  • 6 (6 ounce) fresh tuna steaks, 1 inch thick

Directions

  1. Combine the white wine vinegar, white wine and shallots in a small saucepan over medium heat. Simmer until the liquid is reduced to about 2 tablespoons. Strain out shallot and discard, return liquid to the pan.
  2. Stir the wasabi and soy sauce into the reduction in the pan. Over low heat, gradually whisk in butter one cube at a time allowing the mixture to emulsify. Be careful not to let the mixture boil. When all of the butter has been incorporated, stir in cilantro, and remove from heat. Pour into a small bowl, and set aside.
  3. Heat a large skillet over medium-high heat. Brush tuna steaks with olive oil, and season with salt and pepper. Place in the hot skillet, and sear for 3 to 5 minutes on each side. Be careful not to overcook, this fish should be served still a little pink in the center. Serve with sauce.

Foodie Friday: Eggplant Rollatini

Recently my Monkey requested Eggplant Rollatini.  I make mine a little differently than the traditional rollatini… It’s kind of a hybrid of tradition, plus this amazing appetizer I had once upon a time that I thought would be a nice fusion of ideas. Here’s what I did:

Slice an eggplant length-wise into 1/4 thick slices. For these, I also sliced them lengthwise, in half. So, you have basically 2-3″ x 1/4″ x however long the eggplant is… slices.

Dip those eggplant strips into an eggwash, and then into panko bread crumbs. To the bread crumbs, I added some dried rosemary, oregano and thyme. Then I plunked them onto a cookie sheet and stuck them into a 375 degree oven.

After 5-7 minutes, I turned them over and baked them for another 2-3 minutes.

Meanwhile, I sliced some mozzarella into 1/8-inch thick strips and set them aside.

I made some pasta (I used thin spaghetti because it’s what I had on hand, but I usually use angel hair) and let it cool while I was doing the eggplant business. I tossed it lightly in olive oil to keep it from clumping together.

One the eggplant came out of the oven, I laid the strips on my cutting board and laid a piece of the mozzarella on them, then made little pasta nests at one end of the eggplant strips and rolled the strips around the pasta. I slid them into a cold skillet once they were all rolled up.

Then I added some homemade marinara that I had in the fridge to the tops. I also made a quick bechamel sauce, and drizzled just a bit of it over the tops. I finely grated a little extra of the cheese on top and popped it into the oven, just to heat through and melt the cheese.

And I sprinkled it with parsley, and voila!