Bluefin tuna ‘cotoletta,’ eggplant à la miso, ponzu, and wine sauce

Cook the ingredients in a pan for approximately one and a half hours. Peel and fry 500 g of eggplant cut into 2 cm cubes. Leave to stand for one night in the fridge between two trays with absorbent paper. Add 60 g of miso sauce to the eggplant, mix, and sieve.

Reduce the alcohol by three-quarters, add to the meat broth, and let it achieve a consistent texture. Finish the sauce with chopped capers.

Add 12 g of agar for every liter of ponzu sauce (360 g soy sauce, 135 g mirin, 45 g sake, 30 g katsuobushi, 1 orange peel, 45 g rice vinegar, 180 g yuzu juice infused overnight). Bring to a boil, and once mixed, pass the gel through a sieve.

Slice a Tropea onion, add one-tenth of its weight in sugar and one-twentieth in salt, and let it marinate for 30 minutes. Wash the onion and place it in a container, covering it with lemon juice for approximately 1 hour. Drain the onion and place it in a sealed bag to stabilize the color.

Wash and clean the baby chard, season with yuzu citronella and caper powder.

Take two slices of tuna loin approximately one centimeter thick and 6×4 inches. Cover one with the eggplant and miso cream and place the other on top. Wrap in cling film and leave to rest in the fridge. Wrap the tuna in nori seaweed, coat in flour, dip it in tempura batter, and then coat it with panko.

Fry the tuna, cut in half and let cool. Finish with the chard, onion, ponzu gel, and red wine sauce.