Name: Fillet of Tuna with Ceviche, Aubergine Purée and Tomato Confit
Ingredients: 50 ml soy sauce; 16 asparagus spears; 3 anchovy fillets; Salt and pepper; 50 ml olive oil; 2 large aubergines; 6 garlic cloves; 8 plum tomatoes; Olive oil; 20 g coriander; Juice from 1 lemon; 1 medium sized onion; 50 g butter; 1 egg yolk; 1 tbsp tomato paste; 250 g tuna fillet; 50 g sesame seeds; 200 g sea bass fillet

Preparation info

Difficulty
Complex

Appears in

The Chef Book

By Chef Magazine

Published 2015

About

Ingredients

Aubergine Purée

2 large aubergines
6 garlic cloves
50 ml

Method

Aubergine Purée

Cut aubergines in half lengthwise. Slash the flesh and stud with 3 of the garlic cloves.
Heat a dish with half of the olive oil, colour the aubergine and bake in the oven. Cook until the flesh is completely soft. Remove from the oven, scrape out all the aubergine flesh and blend with the anchov