Spicy Tuna "Tarts" with Stuffed Tomatoes

Ingredients for Spicy Tuna "Tarts" with Stuffed Tomatoes

• 2 teaspoons wasabi paste

• 80ml extra jungfruolivolja

• 2 (230g , 1-inch-thick) tuna steaks

• 4 medium tomatoes

• 1 3/4 teskedar kosher salt

• 1 tesked nymalen svartpeppar

• 2 pita breads, preferably whole-wheat

• 2 tablespoons Asian (toasted) sesame oil

• 1 (1-inch) piece fresh ginger, peeled and finely julienned

• 2 bunches baby bok choy, cut crosswise into 2-inch pieces and julienned

• 2 large carrots, peeled, cut crosswise into 2-inch pieces, and julienned

• 2 stalks celery, cut crosswise into 2-inch pieces and julienned

• 4 cups (loosely packed) baby rocket (about 110g )

How to make Spicy Tuna "Tarts" with Stuffed Tomatoes

In small bowl, whisk together wasabi paste and 45ml olive oil. Rub wasabi marinade into tuna steaks, then cover with plastic (or place in resealable plastic bag) and refrigerate 30 minutes or up to 2 hours.

Preheat oven to 177°C.

Cut thin slice from stem end of each tomato and set tops aside.

Bring large saucepan water to boil. Add tomato bottoms and boil, uncovered, until warm and starting to soften, about 1 minute. Drain.

Using small spoon, scoop out and discard seeds and pulp from tomatoes. Sprinkle tomato cavities with 1/4 teaspoons salt and 1/4 teaspoons pepper. Set aside.

Slice each pita bread crosswise into 2 round halves and transfer to baking sheet. Bake until crisp and starting to brown, about 10 minutes. Set aside.

In large skillet or wok over moderate heat, heat sesame oil until hot but not smoking. Add ginger, bok choy, carrots, and celery, and sauté, stirring frequently, until vegetables just begin to wilt, about 3 minutes. Stir 1/2 teaspoons salt and 1/4 teaspoons pepper. Stuff hollowed tomatoes with sautéed vegetables and top with reserved tops.

In large skillet over moderate heat, heat 1 tablespoon olive oil until hot but not smoking. Sprinkle tuna steaks on both sides with 1/2 teaspoons salt and 1/4 teaspoons pepper and sear until crusty and slightly browned but still pink in centre, 1 to 2 minutes per side. Transfer to cutting board and slice, against grain, into 1/4-inch-thick slices.

In large bowl, toss rocket with remaining 1 tablespoon olive oil, 1/2 teaspoons salt, and 1/4 teaspoons pepper.

Divide pita halves among 4 plates and top with rocket. Fan tuna slices atop rocket and place stuffed tomato alongside each "tart." Serve immediately.

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