Difficulty:(usr 2 ]
Prepare the vinegar: reduce the balsamic vinegar add the chopped pimientios the tomato, peeled, seeded and crushed, leave to stew.
Prepare the eggplant caviar: Bake the eggplants in the oven (200°C) for about twenty minutes, harden the eggs, peel them, chop the tomatoes, collect the eggplant pulp and chop them, mix the chopped ingredients together,
salt and pepper,
Mount in a blender with a glass of olive oil.
Eggplant caviar: Cut the tuna into 1 cm dice, do the same with the sardine fillets, chop the shallot and capers, mix, add the oil, season.
Furthermore:
Chop the olives, cut the artichoke hearts into pieces, chop the herbs.
Mounting: In a verrine, put a spoonful of tuna/sardine tartare, top with a little eggplant caviar, then a mixture of diced tomatoes, artichoke hearts, olives and herbs.
Repeat the operation until the verrine is full, adding a little vinegar each time.
Decorate with a spaghetti on which you will have stuck a diced tomato, a diced tuna and a piece of olive (optional).
Culinary Ideas from Chef Hubert
