Fillet of Tuna with Ceviche, Aubergine Purée and Tomato Confit


Preparation info

  • Difficulty


Appears in

The Chef Book

The Chef Book

By Chef Magazine

Published 2015

  • About


Aubergine Purée

  • 2 large aubergines
  • 6 garlic cloves
  • 50 ml olive oil
  • 3 anchovy fillets
  • Salt and pepper

Tomato Confit

  • 8 plum tomatoes
  • 50 ml olive oil
  • 1 medium sized onion
  • 1 tbsp tomato paste


  • 250 g tuna fillet
  • 50 g butter
  • 1 egg yolk
  • 50 g sesame seeds
  • 200 g sea bass fillet
  • Salt and pepper
  • Juice from 1 lemon
  • 20 g coriander
  • Olive oil
  • 16 asparagus spears
  • 50 ml soy sauce


Aubergine Purée

  1. Cut aubergines in half lengthwise. Slash the flesh and stud with 3 of the garlic cloves.
  2. 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 anchovy fillets, salt and pepper. Place in the refrigerator.

Tomato Confit

  1. Blanch the tomatoes in water, skin and de-seed.
  2. Heat a pan and add the olive oil. Finely chop the onion and add to the oil. Whilst cooking, chop the tomato flesh and add to the softening onions. Add the tomato purée.
  3. Cook until all the moisture has evaporated and leave to cool in refrigerator.


  1. Cut the tuna fillet lengthwise into rectangular shapes. The front face should be 2 × ½cm square.
  2. Season with salt and pepper. In a very hot sauté pan, add the butter and caramelise the tuna on all sides though keep raw.
  3. Roll in egg yolk and then sesame. Return to butter and seal for a second on each side. Place immediately in refrigerator.
  4. Slice the sea bass as thinly as possible. Season with salt, pepper, lemon juice, coriander and olive oil. Leave for 20 minutes in refrigerator.
  5. Peel the asparagus and cook in boiling salted water. Refresh in iced water.
  6. Cut the tuna into twenty equal pieces and soak in soy sauce.
  7. Separate the sea bass into 16 pieces. Distribute tomato confit between them and wrap into neat parcels.

To Serve

  1. Take four plates, preferably square, and dab the aubergine purée in the places assuming the number 5 on a dice.
  2. Place the sea bass parcels between the aubergine purée. Place the tuna on top of each aubergine pile.
  3. Season the asparagus spears with salt, pepper and olive oil and a taste of lemon juice. Arrange in a trellis fashion on top of the tuna and sea bass.
Chef Magazine / Issue 31 / October / 2013