Cut the liver and flash heat in a pan.
While still warm, blend with the dashi and mix everything with the eggs, sake and mirin.
Steam in its serving dish at 95°C for 12 minutes.
Let cool at room temperature for 15 minutes and then put in the fridge.
Make a dry caramel, add a bit of water to the cubed eggplant.
Cook over low heat for 15 minutes until caramelized.
Knife-chop the tuna into small pieces, add the soy sauce, the tobiko eggs, the olive oil and mix well.
Reduce the vinegar with the sugar until dense.
Take the plate with the cooled foie gras, add a quenelle of tuna tartare and a piece of caramelized eggplant.
Add a touch of balsamic reduction.
Garnish with a glasswort sprout.