Tuna Fillet with Red Snapper Ceviche, Aubergine Puree and Tomato Confit - Neat and Chaos
Enjoy a vibrant starter combining tuna fillet and red snapper ceviche with a smooth aubergine puree and tomato confit. Perfect for a colorful and flavorful meal.
Ingredients
- 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
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