•  ¼ cup (60ml) each soy sauce and mirin
•  1 tablespoon caster (superfine) sugar
•  400g sashimi-grade tuna
•  vegetable oil, for deep frying
•  1 medium eggplant (aubergine), thinly sliced
•  1 cup (200g) rice flour
•  baby coriander (cilantro)+
•  5 small sheets nori seaweed, thinly sliced
•  1 teaspoon each sea salt flakes and dried chilli flakes

   Place the soy, mirin and sugar in a bowl and stir to combine. Add the tuna and set aside for 10 minutes to marinate.Heat a frying pan over high heat, add the tuna, reserving the marinade, and cook for 30 seconds each side. Remove from the pan, slice and set aside. Add the reserved marinade to the pan and cook for 1 minute or until heated through. Set aside.Heat the oil in a large, deep saucepan over high heat until hot. Dust the eggplant in the flour and deep fry, in batches, until golden. Drain on absorbent paper. Top with baby coriander. Combine the seaweed, salt and chilli. Serve the tuna, with the seaweed mixture, eggplant chips and marinade. Serves 4.
+ Baby herbs or ‘micro herbs’ are available from greengrocers.