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Tuna and sardine verrine with eggplant caviar


Ingredients:12 verrines
  • diced tomato
    200 g
  • eggplant caviar
  • artichoke hearts
    300 g
  • pitted black olives
    100 g
  • olive oil
    2 tablespoons
  • fresh tarragon
    1 bunch
  • chives
    1 bunch
  • Tuna tartare
  • Pimientos del Piquillo Pickled
    200 g
  • tartare:boneless sardine fillets
    4
  • Bluefin tuna fillets
    200 g
  • chopped shallots
    2
  • crushed capers
    1 tablespoon
  • olive oil
    2 tablespoons
  • salt, ground pepper
  • eggplant caviar:eggplant
    1 large
  • egg
  • tomato
    1
  • onion
    .1
  • balsamic vinegar
    2 tablespoons


Preparation:


    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