VENTRESCA TUNA (TUNA BELLY) WITH BAKED AUBERGINE AND GINGER

INGREDIENTS (to serve 4) 

2 aubergines
virgin olive oil
balsamic vinegar
50gr. of ginger
1 onion
100ml. of water
4 100gr. loins of tuna
lemon and orange cut into julienne strips

PREPARATION

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.

TO SERVE

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.