Tuna: Line your pan with sesame oil and bring to a medium heat.Place your tuna fillet in the pan and sear on either side, adding the gamasio salt.Once seared, remove your tune from pan and slice into pieces roughly 1cm thick. Truffle emulsion:Mix the balsamic and sherry vinegar together and set aside.Mix the grape seed and truffle oil together and set aside.Whisk the egg yolk until light and fluffy.Add the Dijon mustard and the vinegar mixture to your egg yolk and whisk until thoroughly mixed.Slowly add the oil mixture and the salt, whisk until thick.Gamasio salt:Preheat your oven at 200°C.Spread the black and white sesame seeds on a baking tray and toast until white sesame seeds are golden.Mix the toasted sesame seeds with the Maldon salt and blend until fine.Pickled mushrooms:Combine all the ingredients in a small saucepan and heat.Once simmering, remove from the heat.Allow time to cool, once cooled, add the raw mushrooms, close in an airtight container and store in the fridge overnight to pickle.To plate: Place 2 tablespoons of truffle emulsion on your
plate, top it with pickled mushrooms, sliced avocado and seared tuna.
Sprinkle sesame seeds on top to garnish.Recipe reprinted with permission of Terrence Ford, Executive Chef at African Pride Crystal Towers Hotel & Spa
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