INGREDIENTS (to serve 4)
virgin olive oil
50gr. of ginger
100ml. of water
4 100gr. loins of tuna
lemon and orange cut into julienne strips
Bake the aubergines. Make a purée using a food processor adding the olive oil and balsamic vinegar. Set aside.
Peal the ginger and grin together with the onion adding the water. Strain and set aside.
Cook the tuna rare and set aside.
Place a table spoon of aubergine purée on a plate and on top place the tuna and the citrus cut into julienne strips. Finally, add a tablespoon of ginger water and serve.