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To plate: Place lentil salad on dish. Top with eggplant filet and tuna kebab. Drizzle both with tomato mixture and techina sauce. Serves 10.

Kebab
1 pound ground red tuna
1 chopped onion
2 chopped garlic cloves
1/2 cup chopped parsley
2 Tbs. roasted pine nuts
4 Tbs. extra virgin olive oil
1 tsp. ground cumin
Salt and pepper to taste

Mix all ingredients together in a bowl until they become uniform in texture. Prepare 20 small kebabs by rolling mixture into cylinders; place on a plate and refrigerate for about 30 minutes. Heat skillet or grilling pan until very hot, then fry or grill the kebabs on all sides for about five minutes.

Roasted Eggplant
3 eggplants
5 Tbs. fresh lemon juice
5 Tbs. extra virgin olive oil
Salt

Grill or roast eggplants with the skin on until the inside is soft. Peel eggplants; cut into four pieces; remove seeds; drain for about 20 minutes.

Lentil Salad
1 cup green French lentils
3 Tbs. extra virgin olive oil
2 Tbs. fresh lemon juice
1 chopped jalapeno pepper
Salt and pepper

Boil lentils in water until soft, then strain and cool to room temperature. Mix with other ingredients and keep at room temperature until time to serve.

Tomatoes
1 large, vine-ripened tomato
2 Tbs. chopped parsley
1 tsp. chopped garlic
1/2 cup extra virgin olive oil

Peel tomato and cut into very small cubes. Mix with other ingredients near serving time.

Techina
1 cup pure techina (sesame paste)
2 chopped garlic cloves
2 Tbs. chopped parsley
4 Tbs. fresh lemon juice
1/2 cold water
Salt

Mix all ingredients together until a smooth sauce forms.

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