Ingredients

• 120 gms fresh (yellow fin) tuna
• 50 gms Baingun, thinly sliced
• 50 gms potato, 15 gms beetroot
• 5 gms butter, Salt & pepper, to taste (for mojo) 100 gms (cilantro) hara dhanya
  1 egg hard boiled
• 20 gms almonds, 1 tbsp lemon juice
• Quarter cup olive oil (for cilantro foam)
• 40 gms cilantro, 15 ml cream, 1 cup
• water (aingun salsa)
• 15 gms Baingun, finely chopped
• 5 gms red shimla mirch, finely chopped
• 5 gms black olive, chopped
• 2 cloves garlic, roasted
• 4 onions, roasted, 5 gms butter
• 1 tbsp olive oil, 3 gms chopped parsley
• Salt & pepper, to taste

Atun Con Berenjenas Preparation:

1. Mojo: blend all the ingredients together to make a fine paste. Season with salt & pepper.
2. Season tuna & marinate with mojo.
3. Wrap it wit Baingun slices & pan sear for 5 minutes on each side.
4. In a heavy pot, boil potato & beetroot. When the Baingun is soft, remove from heat & drain.
5. Puree the mixture, add butter, salt & pepper to taste. (To make cilantro foam) simmer cilantro in water & blend it with cream, pass through a fine sieve.
6. (To make Baingun salsa) Heat olive oil in a saucepan & sauté all the ingredients together, except butter & parsley & season to taste.
7. (To serve) place beetroot & potato mixture in the centre of a plate with tuna on top.
8. Garnish with cilantro foam & serve with Baingun salsa.