Albacore Tuna with Eggplant, Peppers, and Tomatoes
Albacore tuna caught in the U.S or British Columbia is an environmentally friendly seafood choice, and is on the Monterey Bay Aquarium’s super green list . Ask for troll- or pole-caught tuna, because they are young fish with low mercury levels. Use 10 to 12 ounces tuna for two people; then enjoy the leftover sauce with penne on another night. Or to serve 4, cook 1¼ to 1½ pounds fish.Makes 2 servings plus leftovers, or 4 servings
Ingredients
- 1¼ pounds eggplant, unpeeled, cut into 1-inch pieces
- 2 sweet peppers, such as 1 yellow and 1 orange bell pepper, seeded, cut into 1-inch pieces
- 5 tablespoons olive oil
- Coarse kosher salt and freshly ground pepper
- ½ red onion, chopped
- ½ teaspoon dried crushed red pepper
- 1 28- ounce can Italian tomatoes, preferably San Marzano
- 1½ tablespoons minced fresh marjoram, plus more for garnish
- 1/3 cup halved pitted kalamata olives
- 2 tablespoons drained capers
- 1½ cups dry white wine
- 10 to 12 ounces albacore tuna, or 1¼ to 1½ pounds for 4 servings, cut into 1-inch pieces
- 1 cup quinoa, freshly cooked
Instructions
- Position one rack on the lowest shelf in the oven and preheat to 425°F. Combine the eggplant and peppers in a large bowl. Add 3 tablespoons of the oil and toss to coat. Sprinkle with salt and pepper. Arrange the vegetables in a single layer on a large rimmed baking sheet. Roast on the lower oven rack until tender and starting to brown on the bottom, stirring after 12 minutes, about 25 minutes total. Remove from the oven.
- Meanwhile, heat the remaining 2 tablespoons oil in a 12-inch skillet over medium heat. Add the onion and dried crushed pepper and sauté until the onion begins to brown, stirring occasionally, about 6 minutes. Add the tomatoes with their juices and 1½ tablespoons of the marjoram. Break up the tomatoes with a spoon. Simmer the sauce until it is thick and the flavors blend, stirring occasionally, about 25 minutes.
- Add the eggplant, peppers, olives and capers to the sauce. Mix in the wine and bring to a simmer. Season the sauce to taste with salt and pepper. Sprinkle the tuna with salt and pepper. Add to the sauce and simmer until just cooked through, about 5 minutes.
- Spoon quinoa onto 2 plates. Spoon all the fish, and generous servings of the sauce and vegetables atop the quinoa. Sprinkle with additional marjoram and serve right away.
Notes
Tips
San Marzano Tomatoes- Canned San Marzano tomatoes have a sweeter flavor and richer texture than other canned Italian tomatoes. Those grown organically are even tastier. To break up the tomatoes, I often squeeze them through my fingers into the pan; work slowly and gently or the juices might spray onto cloths or the kitchen counter.
Leftovers