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Seared Tuna with Miso-Caramel Aubergine
Fresh seared tuna is served with umami-packed miso caramel roasted aubergine. A stunning dish that is perfect for your next dinner party.
- Serves: 4 |
- Prep Time : 30 mins |
- Cook Time : 30 mins
Ingredients
Miso Caramel Aubergine
2 medium-sized aubergine, cut into slices lengthways (not too thick)
olive oil for brushing
60 g sugar
60 g red miso paste
1 tsp (5 ml) fresh ginger, minced
150 ml hot water
¼ C (60 ml) canola oil
Seared Tuna
600 g fresh tuna loin
2 tsp (10 ml) crushed white pepper
To Serve
10 cm daikon, finely shredded/matchsticks
2-3 radishes, finely sliced
a few drops of sesame oil
sea salt flakes to serve
Method
Miso Caramel Aubergine
Preheat the oven to 200 ºC.
Brush the aubergine slices with olive oil and place onto a roasting tray. Roast in the oven for 8-10 minutes until cooked and soft and then remove and set aside.
Heat the sugar on low heat in a saucepan until melted, swirl the pan every so often but try to avoid stirring. Allow the sugar to colour to a medium caramel. Add the miso paste, ginger, water and canola oil and bring to a boil. Remove from the heat and pour over the aubergine slices.
Seared Tuna
Rub the tuna with a little oil and the white pepper and sear on all sides in a pan over high heat. Finish the tuna for 8-10 minutes in the oven, depending on the thickness of the loin. The tuna should be rare. Remove from the heat and cut into thick slices. Toss the prepared daikon and radish in a few drops of sesame oil and season to taste.
Serve the tuna on top the aubergine with the miso-caramel dressing and top with the dressed daikon and radish.
Two handy tips to remember when making this recipe – overcooked tuna is dry and tough, so make sure you undercook rather than overcook the tuna. Also, source the best quality, sustainably fished tuna that you can find.
