Sesame tuna with white miso eggplant, crab meat dressing, shiso and bonito


  • Serves 6 people

  • 600 gm sashimi grade tuna, thinly sliced across the grain into 6 slices
  • 1 tbsp extra-virgin camellia tea oil (see note)
  • 15 ml rice wine vinegar
  • 125 gm fresh picked crab meat
  • 1 green onion, green part only, thinly sliced and placed in iced water
  • To serve: thinly sliced daikon, placed in iced water
  • To serve: bonito flakes and baby shiso
  • White miso eggplant
  • 1 (500 gm) large firm eggplant, peeled and cut into 8 wedges
  • 100 ml mirin
  • ½ tsp white miso paste (see note)
  • ¼ tsp toasted sesame oil
  • 100 ml extra-virgin camellia tea oil
  • Sesame marinade
  • 60 ml (¼ cup) mirin
  • 2 tbsp soy sauce
  • 1 tbsp white sesame oil (see note)
01   For white miso eggplant, steam eggplant in a steamer over rapidly boiling water until tender (20-25 minutes). Place in a muslin-lined sieve over a bowl and stand to drain excess liquid (30-60 minutes). Discard liquid, transfer eggplant to a blender and process until coarsely chopped. Meanwhile, heat mirin in a small saucepan over medium heat, add white miso paste and whisk to combine. Cook, stirring over low heat, until miso paste dissolves (2-3 minutes). Add mirin mixture and remaining ingredients to eggplant and process until combined. Cool to room temperature. Makes 2 cups.
02   Meanwhile, for sesame marinade, simmer mirin in a small saucepan over medium heat until reduced by half (3-5 minutes). Add remaining ingredients and set aside.
03   Place tuna slices on a tray, pour marinade over and stand for 1 minute. Whisk together camellia tea oil and rice wine vinegar in a small bowl and season to taste with sea salt. Set aside.
04   Divide white miso eggplant among plates and top each with a slice of tuna. Combine crab, rice wine mixture and green onion in a bowl then place on tuna. Top with daikon, scatter with bonito flakes and shiso, and serve.
Note Extra-virgin camellia tea oil is available from Asian supermarkets and health-food stores. White miso paste and white sesame oil are available from Asian food stores. If white sesame oil is unavailable, substitute with a third of the quantity of toasted sesame oil.
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