Basque Cantabrian White Tuna with aubergine and miso


Cut the aubergine into square pieces around 3cm long and 3mm thick.

Heat a frying pan over a medium heat then brush the aubergine pieces with the sesame oil and cook them in the frying pan. Cook them for two to three minutes on each side, ensuring they are browned but not burnt. When cooked, place them on a tray.

Next, mix the mirin, miso and saké in a pan and heat over a low heat. Let it reduce then cover the aubergine pieces with this sauce.

Separate the tuna into chunks of around 3cm.

Finishing touch and presentation

Plate the aubergine pieces, pour over the miso sauce and then position the tuna chunks on top. Sprinkle the chopped chives on top to garnish, then serve.

Other recipes

logotipo Enjoy it is from Europe logotipo campaign financed with ad from the European Union logotipos denominaciones Txakoli logotipos conserveras y Hazi

The contents of this communication represent solely the views of their author, who is entirely responsible for them.
The European Commission assumes no liability for the possible use of the information contained herein.