Tuna Crudo
- 100g yellowfin tuna
- 1 orange, segmented
- 1 radish, thinly sliced
- Karkalla (or other salty coastal greens)
- ½ tsp black sesame seeds
- Crostini or lavosh, to serve
Tuna Crudo with Eggplant Agrodolce, Citrus and Black Sesame
The Staff Canteen
9th July 2026
Tuna Crudo with Eggplant Agrodolce, Citrus and Black Sesame
45 min
Featured in Chefs Eat Brisbane, Mosconi has earned a devoted following for its warm hospitality and ingredient-led cooking. Under the guidance of chef Catherine Anders, the menu celebrates simplicity done exceptionally well, allowing quality produce and thoughtful technique to take centre stage.
While Catherine's food continues to draw diners through Mosconi's doors, the restaurant's story is still evolving. The team is preparing to launch Tino in the neighbouring space, a more casual European-inspired venue that will begin with breakfast and coffee before expanding into an all-day offering.
This tuna crudo with eggplant agrodolce captures the spirit of Mosconi perfectly. Pristine yellowfin tuna is paired with smoky eggplant, bright citrus and salty coastal greens for a dish that feels both refined and effortless.
Ingredients
Confit Garlic
- 3 heads garlic, cloves separated and peeled
- 300ml olive oil (or enough to fully submerge cloves)
- 2 thyme sprigs (optional)
- 1 bay leaf (optional)
Eggplant Agrodolce
- 1 medium eggplant
- 20ml olive oil, plus extra for blending
- 1 small red onion, thinly sliced
- 1 tbsp brown sugar
- 2 tbsp red wine vinegar
- 2-3 cloves confit garlic (see recipe above or sub with 1 small garlic clove finely grated)
Citrus Dressing
- 150ml fresh orange juice (2–3 oranges)
- 150ml Chardonnay vinegar
- 1 tsp lemon zest
- 1 tsp Dijon mustard
- 150ml fruity olive oil
- 1 tsp wasabi oil or freshly grated horseradish
- Sea salt, to taste
Method
Confit Garlic
Place the peeled garlic cloves in a small
saucepan and cover completely with olive oil.
Add thyme and bay leaf (if using).
Set over the lowest heat possible and
cook gently for 40–45 minutes, or until the cloves are tender and lightly golden but not browned.
Allow to cool in the oil, then transfer both the garlic and oil to a clean jar. Store in the fridge for up to two weeks.
Eggplant Agrodolce
Grill the eggplant whole over hot coals or an open flame until the skin is blackened and the flesh is soft. Peel off the charred skin and reserve the flesh.
Heat olive oil in a frypan over medium-low heat and cook the onion for 10–12 minutes or until caramelised.
vinegar.
Add brown sugar, then deglaze with red wine vinegar.
Blend the eggplant, onion mixture, confit garlic and a splash of olive oil until smooth and creamy. Season to taste.
Citrus Dressing
Blend orange juice, Chardonnay vinegar, lemon zest, Dijon mustard, olive oil and wasabi oil (or horseradish) until emulsified. Season with sea salt. Store chilled.
To Assemble
Dice the tuna into 1cm cubes and season lightly with sea salt. Toss gently in citrus dressing and let sit briefly to absorb flavour and cure slightly.
Spread a base of eggplant agrodolce onto the plate. Arrange the tuna cubes over the top.
Garnish with orange segments, radish slices, karkalla and black sesame.
Built by Chefs. Powered by You.
For 18 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
