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Montauk Tuna with a Summer Vegetable Ragout by Chef Eric Miller

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Executive Chef Eric Miller's new restaurant Madison and Main opened a few months ago on Main Street in Sag Harbor, Long Island. Chef Miller is sharing his recipe for Montauk Tuna with a Summer Vegetable Ragout.

http://madisonandmainrestaurant.com/

Montauk Tuna with a Summer Vegetable Ragout

Vegetable Ragout

1 red bell pepper, cut into 1/4 inch wide strips and halved

1 yellow bell pepper, cut into 1/4 inch wide strips and halved

1 orange bell pepper, cut into 1/4 inch wide strips and halved

1 green bell pepper, cut into 1/4 inch wide strips and halved

1 Kapanese eggplant, cut into 3/4 inch dice

1 red onion, diced

1 tablespoon ground garlic

1 tablespoon diced shallot

1/2 cup mixed baby heirloom tomatoes, diced

1/4 cup various fresh herbs, minced (parsley, basil, oregano)

1/4 cup extra virgin olive oil

 

Tuna

6 ounces Montauk tuna (number 1)

1/4 cup microgreens

2 teaspoons aged balsamic vinegar

 

Vegetable Ragout: Warm olive oil over medium heat in sauté pan. Add garlic and shallots, sauté until light brown. Add peppers and eggplant, sauté until they begin to soften, approximately 10 minutes. Add tomatoes and herbs and finish baking mixture in oven at 350 degrees for 10 minutes. Set aside.

 

Tuna: Heat 2 teaspoons of olive oil in sauté pan over high heat. Sear tuna on all four sides, approximately 1 minute. Season with salt and pepper, to taste. Slice into 1/4 inch slices.

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