Tuna tartare with eggplant and pomegranate

1. Preheat the oven to th. 7-210° C. Wash the eggplants and wrap in aluminum foil. Bake for 20 minutes.

2. Meanwhile, cut the tuna into cubes. Put in a bowl. Squeeze the lime juice, sprinkle over the diced tuna and drizzle with olive oil.

3. Cut the pomegranate in half and remove the seeds. Cut the cooked eggplants into cubes without removing the skin. Add the eggplants and pomegranate in the bowl with tuna and mix very gently. Salt and pepper.

4. Wash and drain the salad. Divide the tartare in 6 plates. Garnish with arugula.

Our cooking tip:  You can replace the bluefin tuna by swordfish or salmon and add pink berries.

Photo credit: Sucré Salé