Teriyaki Tuna

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donna hay


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ΒΌ cup (60ml) each soy sauce and mirin

1 tablespoon caster (superfine) sugar

400 g 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

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