The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

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

You'll need

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.

“I had a great night out at Pacific Dining Room while on holiday at Byron Bay. The sesame tuna was superb. Would David Moyle share the recipe, I’d love to recreate this at home?”
Paul Harrington, Leichhardt, NSW

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.

At A Glance

  • Serves 6 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

You might also like...

Summer seafood recipes


Christmas pudding ice-cream

Summer salad recipes


Raspberry and Mint Mojito

Quick summer recipes


Neil Perry: Prawn cocktail

Christmas classic recipes


Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes


Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes


Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes


Serge Danserau: Duck confit and potato terrine

Strawberry recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.