Grilled Yellowfin Tuna with Sweet Corn Salad, Herb Roasted Tomatoes and Eggplant Caviar

• 6 (5-ounce) portions yellowfin tuna
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• Sweet Corn Salad, recipe follows
• Herb Roasted Tomatoes, recipe follows
• Eggplant Caviar, recipe follows
• 2 teaspoons extra-virgin olive oil
• 6 ears sweet corn, grilled with husk on, kernels cut off the cob
• 1/2 cup sweet onion, fine diced
• 1/2 cup peeled and finely diced tomatoes
• 1 tablespoon freshly chopped cilantro leaves
• 1 teaspoon pure cane syrup (recommended: Steen's cane syrup)
• 2 tablespoons lime juice
• 1/4 teaspoon salt
• 2 pounds ripe Roma tomatoes, sliced crosswise into 1/4-inch slices
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon freshly chopped basil leaves
• 1 tablespoon freshly chopped oregano leaves
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 eggplant, sliced
• 1 tablespoon plus 1/2 teaspoon salt, divided
• 1/2 cup plus 2 tablespoons good-quality extra-virgin olive oil
• 1/2 teaspoon ground black pepper
• 2 tablespoons minced shallots
• 1 tablespoon minced garlic
• 1 tablespoon minced capers
• 1/2 teaspoon finely-chopped rinsed anchovies, optional
• 2 tablespoons freshly chopped parsley leaves

1. Season each piece of the tuna with 1/8 teaspoon of the salt and 1/8 teaspoon of the pepper.
2. Heat a grill to high and grill the tuna to the desired temperature.
3. Place 1/2 cup of the Sweet Corn Salad on each of 6 plates, and place tuna on top.
4. Garnish each portion of tuna with 2 tablespoons of the eggplant caviar and a 4 slices of the Herb Roasted Tomatoes.
5. Serve immediately.
6. Heat a large nonstick skillet over a medium-high flame.
7. Add the oil, corn and onions, and saute for 1 minute.
8. Add the remaining ingredients and toss to combine.
9. Allow to cool.
10. Yield: 3 cups salad, about 6 servings
11. Preheat the oven to 275 degrees F.
12. Combine all ingredients in a large bowl and toss to thoroughly coat.
13. Place in a single layer on a wire rack placed on top of a baking sheet and bake until moist-dried, about 2 hours.
14. Let cool completely then store in airtight containers.
15. Yield: about 1 packed cup
16. In a colander, toss the eggplant slices with about 1 tablespoon of the salt, then cover with a small plate and weight; set aside to drain for 30 minutes.
17. Rinse eggplant slices briefly under cool running water and pat dry.
18. Preheat a grill or grill pan to medium-high.
19. Brush both sides of the eggplant with some of the oil and grill until tender, about 3 minutes per side.
20. Repeat with remaining slices and set aside to cool.
21. Once cooled, cut the eggplant slices into small dice and transfer to a mixing bowl.
22. Add remaining ingredients (including any remaining olive oil), stir to combine, and season, to taste, with remaining salt (if necessary) and pepper.
23. Yield: 2 cups

yellowfin tuna, salt, black pepper, sweet corn salad, tomatoes, eggplant caviar, extravirgin olive oil, sweet corn, sweet onion, tomatoes, cilantro, cane syrup, lime juice, salt, tomatoes, extravirgin olive oil, basil, oregano, salt, black pepper, eggplant, salt, olive oil, ground black pepper, shallots, garlic, capers, anchovies, freshly chopped

Taken from www.foodnetwork.com/recipes/emeril-lagasse/grilled-yellowfin-tuna-with-sweet-corn-salad-herb-roasted-tomatoes-and-eggplant-caviar-recipe.html (may not work)