Tuna tartare

450 ml	Olive oil
1½ bunches	Coriander (chopped)
4	Aubergines
750 ml	Vegetable oil
7½ cm knob	Ginger
1.2 kg	Tuna (best quality)
6 small	Chillies (finely chopped)
6 cloves	Garlic (crushed)
4	Banana shallots (fine diced)
3 tbsp	Tiny capers (chopped)
12 tsp	Sesame oil
6	limes (juiced)
	Black pepper

Method

1.      Place ¾ of the coriander in a blender with the olive oil & blend till smooth, leave to stand in the fridge for 2 hrs then pass off.

2.      Slice the aubergine on an electric slicer as thin as possible then sprinkle with salt & leave to drain on a cake rack for 15 mins.

3.      Rinse under cold water then pat dry.

4.      Heat the vegetable oil & fry until crisp.

5.      Cut the tuna into fine dice & put into a bowl with the chilli, garlic, shallot, capers & remaining coriander.

6.      Place in the fridge for at least 1 hr.

7.      When ready to serve add the sesame oil & lime juice, season with black pepper.

8.      Dress between the aubergine crisps.