Easy Tuna Sashimi with Fig, Eggplant, and Chimichurri

Easy Tuna Sashimi with Fig, Eggplant, and Chimichurri

Tuna sashimi with fig, eggplant, and chimichurri! This is a recipe that has more of mediterranean feel (even though chimichurri is from south America) with figs , eggplant, and tuna.

I really try not to buy tuna at all anymore. It has probably been a year since I have bought tuna because I don’t want to contribute the extinction of this precious animal. This was wild tuna from the Fiji islands and I had to try it!

But, I did buy a small portion a few weeks ago and made three different recipes from the one piece. Here is the second recipe from that time. Simple easy and can be replace with any other raw fish that you so choose. Great for the late summer warm evenings. Here is the recipe I hope you enjoy it!

Tuna Sashimi with Fig and Eggplant


For the Tuna

  • 12 oz tuna (sushi grade)
  • 1 lb eggplant
  • 1 tbsp butter
  • 3 tbsp cream
  • 1 tbsp vegetable ash (see below)
  • 6 ripened figs (sliced)

Vegetable Ash

  • 3 lbs onions (sliced 1/2 inch thick)

Cayenne Chimichurri

  • 1/4 cup red cayenne (small diced)
  • 1/8 cup fresh dill (chopped)
  • 1/8 cup fresh chives (chopped)
  • 1/8 cup fresh basil (chopped)
  • 1/2 cup parsley (chopped)
  • 1/4 cup oregano (chopped)
  • 2 cloves garlic (minced)
  • 1/4 tsp chili flakes
  • 1 1/2 tbsp sherry vinegar
  • 1 1/2 cup olive oil
  • 1 1/4 tsp salt


  • 1/8 cup micro cilantro

For the Onion Ash

  1. Turn your grill or oven on as high as it will go.  Place 3 lbs sliced onions on your grill or oven and cook for about 45 minutes or until they are completely charred. (when you go to grab them the turn to ash, There shouldn't be any white left on them ).  Carefully take the onion ashes off and place in a bowl.  Let all the charred bits dry completely. Once cooled, place the charred onions or ashes into a coffee grinder and pulse to a powder.

How to cook eggplant

  1. Two ways of making this. First is you place your eggplant directly on the hot spot of your grill and just let all sides get black or if you have a gas stove you can put the eggplant directly on the flame of your gas burner and do the same.

    The eggplant should begin to release its juices. (approximately 3-4 minutes on each side.) You want to char the eggplant really good but not burn the eggplant so much that there isn't any "meat" left inside the eggplant.

    If you cook your eggplant for about 15-20 minutes and it is charred on every side and feels pretty soft then place the eggplant in a bowl (while hot) and cover with plastic wrap.

    Allow to cool completely Basically you are steaming the eggplant at this point to insure that the eggplant will be cooked all the way through. Once cooled the eggplant should be very soft all the way through.

    Carefully peel the eggplant and place in vita-mix with a touch of cream and butter. Season with salt and set aside for later. You can place in a squeeze bottle if you desire.

For the Chimichurri

  1. Place all the ingredients into a bowl and season salt.

To finish

  1. On a plate take a spoon or squeeze bottle of eggplant puree and make 5 small dots on the plate. Then take 5 slices of tuna and season each tuna slice with a touch of salt and place on top of the eggplant puree.

    Then take a spoonful of cayenne chimichurri and spoon over each piece of tuna. Take your figs and slice them in thirds and place one slice by each piece of tuna. Serve and enjoy!

    Tuna, Fig, Eggplant
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