Seared Tombo (Albacore Tuna) with Roasted Eggplant Tapenade

The most sustainable tuna hails from Canadian and US Pacific waters, caught using either troll or pole fishing techniques. For more information, click here.

½ eggplant (sliced ½ inch thick)
1 clove garlic (chopped)
1 tomato (seeded and chopped)
20 kalamata olives (pitted and chopped)
½ medium shallot (chopped)
2 Tbsp fresh parsley (chopped)
pinch Kosher salt and pepper
1 ½ lbs Tombo
4 Tbsp butter
Good sea salt
Fresh ground pepper
Basmati Rice (prepared as per instructions on the package)

For the tapenade: Place eggplant slices on a baking sheet, sprinkle with Kosher salt and pepper and a little drizzle of olive oil and place under the broiler to brown. When browned let cool and chop.

Combine all ingredients with the eggplant on a large chopping board. With a large chef or cook’s knife continue to chop all ingredients together (this is a great way to combine all the flavors as you are releasing the juices of the ingredients and letting them mingle). Place the well combined tapenade in a bowl, cover and refrigerate. The tapenade will last up to a few days but is best within a few hours.

For the Fish: Cut the Tombo into four pieces about ¾ inch thick. Season the pieces with a sprinkle of pepper (to taste) and a sprinkle of the salt. It is crucial to use good salt to offer all the savory flavor that salt can offer instead of a chemically saltiness that table salt gives. Most stores will carry a Sal de Mer (sea salt); get the coarse type because it imparts a nicer flovor. It is only about $5.00 for a quantity that will last you for a couple of years, it is worth the investment as it will make all your proteins taste better.

Heat a pan (cast iron if possible) until it is very hot. Place the butter in the pan in four separate pieces and immediately put a piece of fish on top of each one. Sear for 3 min. Turn over the fish and sear for another 3 min. If the pan is hot enough this will cook it to about a medium well temperature. This means it will be thoroughly cooked by the time it gets to the table without being over cooked.

To serve the fish cut each piece in half diagonally (this looks nice and allows you to make sure the fish is cooked enough, it if it not put it back in the pan for a few minutes. Place rice on place and place the fish stacked on top of the rice. Spoon the tapanade over all. Sprinkle with some fresh chopped parsley and serve with a lemon wedge.

Serves four.