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Tuna Fillet with Red Snapper Ceviche, Aubergine Puree and Tomato Confit

60 minutes

medium

4 Person

A colorful and tasty plate of raw fish

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Ingredients:

Adjust Servings
160g red snapper, center cut from an approximately 3.5 kilo fish
200g tuna fillet, minimum sinew
16 asparagus spears
2x Medium sized eggplants
Lemon Juice, salt, pepper
Soy sauce
1 bunch fresh basil
Olive Oil
1 recipe of Tomato Confit

Directions

1.
Cut the eggplant/Aubergine in half lengthwise and slash the flesh. Season with salt and pepper.
Heat a frying pan and add 100ml of olive oil. Caramelize the Aubergine and cook in the oven for 45 minutes. Scoop out flesh and crush with a fork. Correct seasoning and refrigerate.
Mark as complete
2.
Peel the asparagus and cook in boiling salted water. Refresh in iced water and refrigerate.
Mark as complete
3.
Cut the Tuna into blocks, 3cm x 3cm. Season and caramelize in a very hot pan with a little olive oil.
Place on a flat tray or plate and pour the soy sauce over the Tuna squares.
Mark as complete
4.
Slice the Red Snapper as thin as possible and lay out in one layer on a clean tray or plate.
Season with salt, pepper, lemon juice, olive oil. Julienne the basil and fine as possible and scatter over the Ceviche. Refrigerate. The Tuna and Ceviche should be marinaded for about twenty minutes.
Mark as complete
5.
Execution.
Make 16 parcels (assuming you are making this dish for four people) from the sliced snapper ceviche and fill with the cold tomato fondant.
Mark as complete
6.
Distribute the Aubergine Puree on plates in the form of a five, actually called a ‘quincunx’. Place a square of marinaded Tuna on each one. Arrange the Ceviche parcels in the four spaces between.
Mark as complete
7.
Roll the asparagus spears in the left over lemon/olive mix from the ceviche, or a classic vinaigrette and arrange on top of the tuna/ceviche.
Mark as complete
Notes
Be really careful about the freshness and the storage of the fish as it’s being eaten raw

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