A life once spent is irrevocable. It will remain to be contemplated through eternity… The same may be said of each day. When it is once past, it is gone forever. All the marks which we put upon it, it will exhibit forever… Each day will not only be a witness of our conduct, but will affect our everlasting destiny… How shall we then wish to see each day marked with usefulness! It is too late to mend the days that are past. The future is in our power. Let us, then, each morning, resolve to send the day into eternity in such a garb as we shall wish it to wear forever. And at night let us reflect that one more day is irrevocably gone, indelibly marked.

Adoniram Judson

CATEGORY	CUISINE	TAG	YIELD
Seafood, Vegetables, Grains		Starter, Here’s one , Earlier2	4	servings

INGREDIENTS

1		Aubergine; (cut into wafer thin
		; slices)
8	sl	Sun Dried Tomatoes
225	g	Fresh Tuna Fish
1	pn	Ground Cinnamon
1	pn	Paprika Pepper
		Fresh Coriander Leaves
		Vegetable Oil for Frying
450	g	Tomatoes; (deseeded and
		; skinned)
2		Cloves Garlic
1		Onion; (sliced)
2		Red Chillies
		Olive Oil
		White Wine; (to taste)

INSTRUCTIONS

TOMATO SAUCE
1. Fry the aubergine slices until crisp in a saucepan of hot oil at 170ºc.
Drain on a tissue.
2. Griddle (or pan sear) wafer thin slices of fresh tuna for 20 seconds
each side and reserve.
3. Prepare the sauce by sweating garlic and onion. Add tomatoes and
chillies, cook for 20 minutes and put through a food processor.
4. Construct the dish by layering one slice of aubergine and one slice of
sun dried tomato, some coriander and a slice of fresh tuna. Season with
cinnamon and paprika and repeat process to form a tall stack.
5. Finish the sauce with a little olive oil and spoon around. Garnish with
coriander.
Converted by MC_Buster.
NOTES : Chef:Steven Saunders
Converted by MM_Buster v2.0l.

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