Although tuna is frequently eaten in Australia, it is considered to be a special high-grade fish in Japan. Japan consumes nearly half of all the tuna caught in the world, and it is the quintessential choice of fish when deciding what kind of sushi to eat. Depending on the part of the fish, you can have otoro (fatty tuna), chutoro (medium fatty tuna) and akami (regular red meat); otoro is particularly prized high for its juicy flesh and palatable taste. In terms of nutrition, tuna contains eicosapentaenoic acid (EPA) for preventing hardening of the arteries, as well as docosahexaenoic acid (DHA), said to increase brain function and improve learning and memory ability while acting to prevent dementia. DHA is also full of calcium and vitamin D. Healthy and delicious even when served raw, tuna is surely the king of fish in popularity and nutritional value.
Fish farming of southern bluefin tuna is increasingly common in Australia, and fresh table varieties can also be found at fish markets. Although yellowfin tuna is one of the most common, there are many varieties, including Japan's leading species, blackfin, as well as albacore and the less expensive bigeye. In this issue we introduce a dish that uses the tenmi (the part of the red flesh without muscle) of some bigeye tuna.

RECIPE

Marinated tuna sashimi cubes (serves two)

Ingredients:
200g fillet of tuna sashimi
1/4 eggplant
1/4 avocado
French shallot 1pc
A small amount of wasabi
A small amount of fried garlic
A small amount of sundried tomato
1 tsp caviar
1 tsp salmon roe
Lemon 1/4 pc
Sea salt to taste
Black pepper to taste

Soy and truffle marinade
100 ml soy sauce
100 ml mirin
100 ml cooking sake
20 ml truffle oil
Black pepper to taste

1. Slice the salmon fillet into strips. Sprinkle lightly with salt and pepper before frying each surface in a preheated frypan. Dip the strips in icy water to take away the heat.
2. Heat mirin and cooking sake in a pan then light with a match to burn off the alcohol. Add soy sauce, truffle oil and black pepper and remove from heat.
3. Marinate the salmon in the mixture made in step 2 for 5-30 minutes so that it absorbs the flavours.
4. Slice the eggplant into strips about 4mm wide, using the part of the eggplant near the base of the stem where there are fewer seeds. Flash fry the eggplant slices in 180C oil, then sprinkle with salt.
5. Cut the salmon into cubes after it has been marinated to your liking. Further cut these cubes through the middle. Enclose the eggplant and arrange the shape.
6. Prepare an accompanying garnish. Cut large slices of avocado and make a garnish with finely chopped shallots, olive oil, lemon juice, salt and pepper. Add wasabi, fried garlic and sundried tomatoes. Store-bought products are fine. Add salmon roe to your liking.
7. Serve together with marinated sashimi cubes and eggplant.

Cooking tips
Select a fresh and dark red fillet of tuna. Flesh that has an iridescent, metallic quality to it should be avoided as this indicates oxidisation. You might want to ask the shop assistant to choose a fish for you that can be eaten raw.

Garnish need only be what's in your fridge at the time, so long as it is compatible with the tuna. Mild cheese, olives or marinated artichokes are just some examples of what could work.

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Chef's Profile:
Raita Noda is renowned for opening the modern Japanese restaurant Rise at the mere age of 26. He is currently the owner and chef of Ocean Room in Circular Quay.

Ocean Room
Overseas Passenger Terminal
Circular Quay West, Sydney
Tel: (02) 9252-9585
Web: www.oceanroomsydney.com
Opening Hours: Lunch Tue-Fri noon-3pm,
Dinner Mon-Sat 6pm-midnight