Sesame Tuna with Miso Eggplant & Citrus Mayonnaise

For the Sesame Tuna:

• 4 tablespoons white sesame seeds
• 4 tablespoons black sesame seeds
• 600 grams tuna rolled in cling film like a very thick sausage rest to form shape, then divide into 4 even pieces

For the Miso Eggplant:

• 200 milliliters vegetable oil
• 2 eggplants
• 100 grams red miso paste
• 20 milliliters soy sauce
• 10 milliliters sesame oil
• 30 milliliters sake
• 40 milliliters mirin
• 50 grams sugar

For the Orange Caramel:

• 500 grams castor sugar
• 1 liter orange juice

For the Citrus Marinade:

• 1 tablespoon Dijon mustard
• 150 milliliters orange caramel
• 50 milliliters lemon Juice
• 50 milliliters orange juice
• 1 orange zest
• 1 lemon zest
• 900 milliliters vegetable oil
• 150 milliliters lemon oil
• 10 egg yolks
• lemon juice to taste
• orange juice to taste

Sesame Tuna Recipe

• Combine black and white sesame seeds.
• Roll the main section of tuna in sesame seed mix leaving ends without seeds .
• Heat oil in a large frying pan to a medium to high heat. Cook the tuna for 1 minute each side and allow to rest for 5 minutes.
• Slice lengthways in half.

Miso Eggplant

• Preheat oven to 200°C/ 390° F.
• Slice the eggplant into 3cm (1 ¼ inch) rounds and salt for 1 hour, then rinse and dry.
• Place miso, soy, sesame oil, sake, mirin and sugar into a pot simmer for 30 minutes stirring constantly.
• In a saucepan heat the oil and gently fry the dry eggplant until it becomes golden brown, smear with the miso paste and cook for 20 minutes making sure the eggplant is very soft and a little caramelised.
• Once cooled remove the flesh and discard the skin, puree the eggplant in a high powered blender until very smooth.

Orange Caramel

• Make a dry caramel then carefully add the orange juice and reduce until all the caramel is melted.
• To check consistency, place a small amount on a cold plate.

Citrus Mayonnaise

• In a food processor place the yolks, mustard, caramel, lemon and orange juice and zest.
• Stream in the oils slowly until you have a thick mayonnaise.
• Adjust the seasoning with salt and orange and lemon juices.
• Place into a squeeze bottle to serve.

To Serve:

• Place two spoonfuls of eggplant puree on the plate, two pieces of seared tuna next to the puree and drizzle with olive oil and sea salt.
• Then out of a squeeze bottle pipe two or three dollops of citrus mayonnaise on the plate.
• Sprinkle with shiso and serve.