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| 1 | Aubergine; (cut into wafer thin |
| | Slices) |
| 8 Scheibe | Sun Dried Tomatoes |
| 225 Gramm | Fresh Tuna Fish |
| 1 Prise | cinnamon ground |
| 1 Prise | Paprika Pepper |
| | Fresh Coriander Leaves |
| | Vegetable oil for frying |
| 450 Gramm | Tomatoes; (deseeded and |
| | Skinned) |
| 2 | cloves garlic |
| 1 | onion sliced |
| 2 | chillies red |
| | olive oil |
| | White Wine; (to taste) |
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1. Fry the aubergine slices until crisp in a saucepan of hot oil at 170°c. Drain on a tissue.
2. Griddle (or pan sear) wafer thin slices of fresh tuna for 20 seconds each side and reserve.
3. Prepare the sauce by sweating garlic and onion. Add tomatoes and chillies, cook for 20 minutes and put through a food processor.
4. Construct the dish by layering one slice of aubergine and one slice of sun dried tomato, some coriander and a slice of fresh tuna. Season with cinnamon and paprika and repeat process to form a tall stack.
5. Finish the sauce with a little olive oil and spoon around. Garnish with coriander.
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