Tuna tataki, miso eggplant caviar, mango reduction with mirin and soy sauce |

Preparation time: 30 min

Preheat your four at 380 °F

• Prep

  Dice the onion, chop the garlic, remove the cilantro leaves

• Tataki

  Brush the tuna with honey and cover with sesame seeds

  Brown at high heat in vegetable oil for about 1 min on each side.

  Put aside right away in the fridge to stop the cooking process.

• Eggplant

  Slice the eggplnat in halves and put on a baking tray. 

  Season with a lot of olive oil, and salt and pepper.

  Bake in the oven for 30 minutes. Remove from oven and scoop out the flesh.

  In a hot pot with a knob of butter and a dash of oil, cook the onions.
  Add the garlic and the eggplant. Add the miso and the rice vinegar. Cook for 2 more minutes then remove from heat.

  Blend in a mixer until smooth.

• Reduction

  Bring all the liquids to a boil and let the sauce thicken.

• Plating

  In a ramekin, serve 2 spoons of eggplant caviar. 
  Slice the tataki. and add a few slices on top of the eggplant. Add a bit of sauce and garnish with cilantro leaves.