Ingredients

• 1avocado, deseeded, peeled and flesh cut into cubes
• Juice of ½ a lemon
• 250gpiece sashimi tuna, cut into cubes
• 1clove garlic, finely chopped
• 1tablespoon Japanese light soy
• 1teaspoon sesame oil
• 2thin spring onions, finely sliced

• 1 bunch thin stemmed asparagus, woody ends removed
• 4 tablespoonsblack sesame seeds
• 2 tablespoons Japanese light soy
• 1 tablespoonmirin

• 2tablespoons olive oil
• 300gpork mince
• 2 tablespoonssoy
• 3 teaspoons sugar
• 1tablespoon very finely grated ginger
• Juice of half a lime
• 1small eggplant, halved lengthways

Method

• Preheat oven to 200⁰C. For tuna and avocado, place avocado in a bowl and toss with lemon juice to coat. Add tuna, garlic, soy and sesame oil. Top with spring onions.
• For sesame asparagus, bring a saucepan half filled with water to the boil and add asparagus. Blanch for 1-2 minutes and refresh in ice water. Place sesame seeds in a frying pan and toast over a medium high heat for 2-3 minutes. Pour into a mortar and pestle and grind into a fine powder. Add soy and mirin and pour over asparagus, tossing to combine.
• For ginger pork and roasted eggplant, heat oil in a large frying pan over a medium heat. Add pork mince and panfry for 1-2 minutes or until mince is just cooked through. Add soy, sugar, ginger and lime juice and cook for 2 minutes stirring occasionally.
• Score eggplant in a criss cross pattern. Heat oil in a roasting pan over a medium heat, add eggplant, scored side down and panfry for 3 minutes or until golden. Turnover and roast for 20-25 minutes. Top with pork mince and sprinkle with spring onions.
• To serve, arrange tuna in the centre of a serving plate with asparagus to one side and eggplant to the other.