Monday, July 23, 2007

Roasted Vegetable Salad With Tuna

Roasted Vegetable Salad With Tuna

Serves 4

By Jose Andres


     1 medium eggplant, peeled and cut into strips

     2 Spanish onions, sliced

     1 red bell pepper, sliced

     3 large ripe tomatoes, sliced

     ¼ cup plus 1 Tablespoon extra virgin olive oil

     8 ounces tuna packed in olive oil (Chef Andres prefers Bonito del Norte from Spain)

     4 hard boiled eggs, peeled and quartered

     2 teaspoons sherry vinegar

     Salt and white pepper


Heat the oven to 400°F. In a bowl, toss the eggplant, onions, pepper, and tomatoes in 1/4 cup oil. Lay on a baking sheet and cook for 30 minutes, or until soft.

Place the roasted vegetables on a serving plate. Place the tuna in the center of the plate on top of the vegetables, and arrange the eggs around the plate. Drizzle with the remaining 1 Tablespoon oil and vinegar. Sprinkle with salt and pepper.

Adapted by

Yield: 4 Servings

Prep time: 10 minutes

Cook time: 30 minutes

Round Out the Meal:

With roasted fingerling potatoes.

Kid Friendly:

This is kid friendly!

Wine Pairing:

A California Rose.

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