Tuna Roast with Ratatouille
A whole meaty tuna loin can be roasted the same way as a hunk of beef. If your loins are small--3/4 lb. or less each--you can tie them together to create a plumper-looking roast: With the widest sides together, tie at 2-in. intervals with kitchen twine. Take the tuna out of the oven when it's still very rare--albacore keeps on cooking after it's pulled off the heat, and if it's overcooked, it's dry.
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- Calories: 398
- Calories from fat: 59%
- Protein: 21g
- Fat: 27g
- Saturated fat: 3.8g
- Carbohydrate: 17g
- Fiber: 7.1g
- Sodium: 674mg
- Cholesterol: 34mg
- 1 1/2 tablespoons fennel seeds
- 1 1/2 tablespoons black peppercorns
- 1 1/2 tablespoons kosher salt
- 1 1/2 teaspoons orange zest
- 3 tablespoons extra-virgin olive oil
- 1 whole albacore tuna loin (about 1 lb.)
- 1/2 cup extra-virgin olive oil, divided
- 1 pound slender Asian purple eggplant, trimmed and cut into 1 1/2-in. chunks
- 2 medium fennel bulbs, stalks trimmed, fronds saved for garnish, and bulbs very thinly sliced
- 1 crookneck squash, cut into 1 1/2-in. chunks
- 1/2 medium red onion, cut into 1 1/2-in. chunks
- 1 1/2 pounds tomatoes, cut into 1-in. chunks
- 1/2 cup dry white wine
- 1/4 cup loosely packed flat-leaf parsley leaves, coarsely chopped
- Salt and pepper
- 1. Preheat oven to 400°.
- 2. Make rub: Toast fennel seeds in a small dry skillet over medium heat until fragrant, about 1 minute. Crack peppercorns in a mortar and pestle. Add fennel seeds and salt and crush together until coarsely ground. Stir in orange zest and oil. Cover tuna all over with rub, then chill.
- 3. Meanwhile, make ratatouille: Heat 1/4 cup oil in large roasting pan over medium-high heat. Add eggplant and cook, stirring occasionally, until tender, 10 to 15 minutes. Transfer eggplant to a medium bowl. Return pan to medium-high heat and add 1 tbsp. oil. Add sliced fennel and cook, stirring occasionally, until tender and browned, 8 to 10 minutes; transfer fennel to bowl of eggplant. Return pan to medium-high heat and add 1 tbsp. oil. Add squash and onion and cook, stirring occasionally, until softened, 5 to 10 minutes. Add tomatoes, cook 1 minute, and return eggplant and fennel to pan. Add wine and parsley and cook, stirring, 2 minutes. Season to taste with salt and pepper. Push vegetables apart a little to make space for tuna.
- 4. Heat remaining 2 tbsp. oil in a medium nonstick frying pan over medium-high heat until shimmering. Sear tuna until browned, 30 seconds to 1 minute on each side. Nestle tuna into vegetables and roast 6 to 8 minutes, or until opaque on the outside but still pink in most of center. Let tuna rest 10 minutes, uncovered (it will cook all the way through). Stir fennel fronds into vegetables.
- 5. Carve tuna into 1-in.-wide slices and serve with vegetables and a drizzle of pan juices.
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