Fried japanese eggplant with seared tuna and pomegranate
( SERVES 4 )
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|4 pieces||Tuna, 150g each|
|1||Salt & freshly ground pepper, to season|
|1 tbsp||Vegetable oil|
|3||Eggplant, (Japanese), sliced lengthwise|
|1 tbsp||Avocado oil, lemon infused|
|1 tsp||Sesame oil|
|2 tsp||Lemons, juice|
|4 handfuls||Salad greens|
- Heat a frypan, add a little oil then sear the tuna on both sides for 3-4 minutes, depending on the thickness. Season and let rest.
- Wipe out the pan and reheat. Add a tablespoon of oil then the slices of eggplant and cook in batches for approximately 5 minutes or until golden and soft, turning once. Whisk together the oil, mirin, sesame and lemon.
- Cut the pomegranate in half and remove the seeds by either picking out with the point of a knife or turn each half over in your hand and hit the back with a wooden spoon or something heavier, to knock the seeds out.
- Plate the sliced tuna and eggplant on the greens then spoon over the dressing and scatter with pomegranate seeds.
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