Grilled Yellowfin Tuna With Sweet Corn Salad, Herb Roasted Tomatoes And Eggplant Caviar Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
633
FAT
98%
CHOL
31%
SOD
140%

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Ingredients for 6 servings

1/2 teaspoon finely-chopped rinsed anchovies, optional

6 (5-ounce) portions yellowfin tuna

1 tablespoon freshly chopped oregano leaves

2 tablespoons extra-virgin olive oil

1/8 teaspoon salt

1 eggplant, sliced

2 teaspoons extra-virgin olive oil

1/8 teaspoon black pepper

1/2 cup sweet onion, fine diced

1/2 cup plus 2 tablespoons good-quality extra-virgin olive oil

2 tablespoons freshly chopped parsley leaves

1 tablespoon minced garlic

1 tablespoon minced capers

1 teaspoon pure cane syrup (recommended: Steen's cane syrup)

1 tablespoon freshly chopped basil leaves

1 tablespoon plus 1/2 teaspoon salt, divided

1/2 cup peeled and finely diced tomatoes

1/2 teaspoon salt

1 tablespoon freshly chopped cilantro leaves

1/4 teaspoon salt

2 pounds ripe Roma tomatoes, sliced crosswise into 1/4-inch slices

2 tablespoons lime juice

6 ears sweet corn, grilled with husk on, kernels cut off the cob

2 tablespoons minced shallots

1/2 teaspoon ground black pepper

1/2 teaspoon black pepper

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