| 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.
A Message from our Provider:
“God makes it, we mess it”