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by Nicholas Bennett
Categories:
- Asian Cuisines
- Main Course
Delicious sesame tuna recipe by Australian executive chef Nicholas Bennett. Combine it with miso eggplant & citrus mayonnaise for a treat.
4.92 from 48 votes
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Prep Time 10 minutes mins
Cook Time 2 hours hrs
Total Time 2 hours hrs 10 minutes mins
Course Main Course
Cuisine Japanese
Servings 4 servings
Ingredients
SESAME TUNA RECIPE
- 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
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
ORANGE CARAMEL
- 500 grams castor sugar
- 1 liter orange juice
CITRUS MAYONNAISE
- 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
Instructions
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
Slice the eggplant into 3cm rounds and salt for 1 hour, 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 oj and reduce until all the caramel is melted.
To check consistency, place a small amount on a cold plate.
Citrus Mayonnaise
In a robot coupe 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 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.
Notes
Sesame Tuna Recipe With Miso, Eggplant & Citrus Mayonnaise
Tried this recipe?Let us know how it was!
Nicholas Bennett
Nicholas Bennett, Executive chef at Arbory Bar & Eatery, Melbourne, brings years of experience working in leading restaurants both nationally and internationally. Having only ever wanted to be a chef in his younger years, Nicholas spent much of his apprenticeship at the Gold Coast’s Royal Pines Resort admiring the likes of Charlie Trotter and Ferran Adrià, before setting off to Melbourne to gain valuable experience from some of Melbourne’s leading chefs.After his time in Melbourne, Nicholas spent several years in London, where, in 2005 he gained valuable experience as a Chef de Partie at Tom Aikens Restaurant; the restaurant was voted number 8 in S. Pellegrino World’s 50 Best Restaurants. Keen to further broaden his knowledge and exposure to innovative food and cooking techniques, Nicholas undertook “stages” in some of London’s best restaurants.Before heading home to Australia in 2007, Nicholas headed up Geronimo Inns, a gastro pub group that saw him assist in the menu development of 19 pubs throughout London. His experience abroad, combined with Nicholas’ extensive travel and dining experiences throughout Europe’s best restaurants is what can be credited to the enthusiasm and skill that he brings to the Arbory.Upon his arrival back into Australia, Nicholas assisted with the reopening of Persimmon restaurant at the National Gallery of Victoria, alongside Raymon Capaldi. Working with Raymond allowed Nicholas to further develop and refine his skills in modern Melbourne dining.In 2010 Nicholas moved to Cecconis, Melbourne, a well known one hatted Italian restaurant. Then in 2012 Nicholas was chosen to head the kitchen at the Van Haandels, new brassiere and bar, Trocadero. During his time at Trocadero Nicholas’ food gained significant positive media coverage by leading publications. Nicholas then played an important roll in the rebranding of Trocadero into the newly named Fatto bar and cantina.Nicholas is excited to be making the shift to his role as Executive Chef at HQ group’s Arbory Bar & Eatery where he will be assisting HQ group’s management team in the creative direction of the food.
