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SESAME TUNA RECIPE WITH MISO EGGPLANT & CITRUS MAYONNAISE

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SESAME TUNA RECIPE WITH MISO EGGPLANT & CITRUS MAYONNAISE

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Ingredients

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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 millilitres Vegetable Oil
2 eggplants
100 grams red Miso paste
20 millilitres soy sauce
10 millilitres Sesame Oil
30 millilitres Sake
40 millilitres Mirin
50 grams Sugar
Orange caramel
500 grams castor sugar
1 liter orange juice
Citrus Mayonnaise
1 tablespoon Dijon Mustard
150 millilitres orange caramel
50 millilitres Lemon Juice
50 millilitres orange juice
1 orange zest
1 Lemon Zest
900 millilitres Vegetable Oil
150 millilitres Lemon Oil
10 Egg Yolks
lemon juice to taste
orange juice to taste
  • Serves 4
  • Medium

Ingredients

  • Sesame Tuna Recipe

  • Miso Eggplant

  • Orange caramel

  • Citrus Mayonnaise

Directions

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Delicious sesame tuna recipe by Australian executive chef Nicholas Bennett. Combine it with miso eggplant & citrus mayonnaise for a treat.

Sesame Tuna Recipe

  1. Combine black and white sesame seeds.
  2. Roll the main section of tuna in sesame seed mix leaving ends without seeds .
  3. 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.
  4. Slice lengthways in half.

Miso Eggplant

  1. Preheat oven to 200°C
  2. Slice the eggplant into 3cm rounds and salt for 1 hour, rinse and dry
  3. Place miso, soy, sesame oil, sake, mirin and sugar into a pot simmer for 30 minutes stirring constantly.
  4. 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.
  5. Once cooled remove the flesh and discard the skin, puree the eggplant in a high powered blender until very smooth.

Orange Caramel

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

Citrus Mayonnaise

  1. In a robot coupe place the yolks, mustard, caramel, lemon and orange juice and zest.
  2. Stream in the oils slowly until you have a thick mayonnaise.
  3. Adjust the seasoning with salt and juices.
  4. Place into a squeeze bottle to serve.

To Serve

  1. 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.
  2. Then out of a squeeze bottle pipe two or three dollops of citrus mayonnaise on the plate.
  3. Sprinkle with shiso and serve.

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.

 

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