Fillet of Tuna with Ceviche, Aubergine Purée and Tomato Confit

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

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

Starter
Fish course
Pescatarian

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