Chef's Recipes

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

Australian Gourmet Traveller recipe for sesame tuna with white miso eggplant, crab meat dressing, shiso and bonito by David Moyle at Pacific Dining Room.

By David Moyle
  • 20 mins preparation
  • 30 mins cooking plus standing
  • Serves 6
  • Print
Sesame tuna with white miso eggplant, crab meat dressing, shiso and bonito
“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
To request a recipe, write to Fare Exchange, , 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.


  • 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 large firm eggplant, peeled and cut into 8 wedges (500 gm)
  • 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 mirin (¼ cup)
  • 2 tbsp soy sauce
  • 1 tbsp white sesame oil (see note)


  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    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.


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.

  • undefined: David Moyle