JC MACKINTOSH SMOKED LOIN CARPACCIO WITH ROASTED EGGPLANT

Here at JC Mackintosh, we offer you this great recipe of JC Mackintosh Smoked Loin Carpaccio, roasted smoked eggplant, pico de gallo and hollandaise sherry vinegar sauce. What more can you ask for?

Red tuna loin carpaccio recipe ingredients
200 gr Eggplant (roasted)
30 gr red tomatoes
10 gr Red onions (Clean)
1 g fresh coriander
w/s fine salt to taste
w/ Tabasco to taste
5 gr Limes (squeeze)
30 gr Smoked Tuna Loin Carpaccio JC Mackintosh
1 gr Micromixture
w/ ground black pepper
10 gr Arbequina oil
3 gr pine nuts
20 gr hollandaise sauce

Preparation recipe carpaccio of red tuna loin with roasted eggplant
1. Make mincemeat with the tomato, red onion, cilantro and season with oil, lime, Tabasco and salt.
2. Cook the aubergine over the flame until tender and set aside.
3. Once the aubergine is cold, wash it carefully so as not to break it and get rid of all the skin.
4. Cut it into slices with the desired thickness and place a slice of JC Mackintosh Smoked Tuna Loin Carpaccio between each aubergine.
5. Dress on top with the mincemeat and bathe with the hollandaise sauce.
6. Salt and pepper to taste and add some aromatic herbs.