BLUEFIN TUNA & MARINATED EGGPLANT SALAD




  •  320 g bluefin
  • tuna 500 ml frying
  • oil Salt
  • Pepper
  • 1 large aubergine

Marinade

  • 50 g water
  • 15 g bonito
  • shavings 5 g kombu seaweed
  • 1 tsp soy sauce
  • 1 tsp grated
  • ginger Salt

Sauce

  • 200 g white
  • miso 1 egg
  • yolk 3 tsp sugar
  • 15 g mirin
  • 15 g sake
  • 20 g rice
  • vinegar 1 tsp Japanese
  • mustard Salad sprouts

Tuna

Heat the oil to 180°C. Season with salt and pepper. Fry the tuna in it for about 15 minutes. Stop the cooking of the tuna by immersing it in a container of ice water. Drain well and set aside in the refrigerator.

Eggplant

Cut the eggplant in 2 lengthwise. Fry it for 2 minutes in the already hot oil. Let cool and peel. Set aside.

Marinade

Heat all ingredients together until boiling. Let cool and then add the eggplant.

Sauce

Mix together the white miso, egg yolk, sugar, mirin and sake. Heat everything in a bain-marie for 15-20 minutes. Let cool and then add the rice vinegar and Japanese mustard.

Finishing and plating

Cut the tuna into rectangles of about 1.5 cm and the aubergine into thick strips. On a large plate, place the sauce, then the aubergine strips and on top of the tuna. Finish by adding salad sprouts.


ENJOY YOUR MEAL 




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