Grilled tuna, red wine aubergines, shiitake mushrooms

Ingredients

• 1 handful pak choi stalks (without leaves)
• 60g ‘sushi seasoning’
• 40g light soy sauce
• 60g water
• 8 small violet oblong Thai aubergine
• 25g red port wine, reduced
• 25g dry red wine, reduce
• 30g olive oil
• Maldon sea salt
• freshly ground white pepper
• 50g olive oil
• 100g red onions, cut into fine strips
• 6g fresh ginger, peeled and sliced
• 80g fresh small violet oblong aubergines, sliced
• 50g fresh shiitake mushrooms, sliced
• salt
• 150g red peppers, coarsely chopped
• 1 pinch Pimentón de la vera
• 350g tomato water (see recipe ‘Tomato water’ recipe in the ‘Anchovies’ section)
• 10g grated palm sugar
• half of the aubergine sauce (see recipe ‘Red wine aubergines’)
• 8 fresh shiitake mushrooms
• 1 tbsp olive oil
• 10g butter
• 320g fresh toro (tatty tuna belly with fine marbling)