Corporate chef Shaun Presland, coats tuna loin with black and white sesame seeds. He cooks it for about 90 seconds in an oven with steam, cools it and slices it.
He dresses the fish in a sauce of shallots, wasabi-marinated peppers, olive oil, balsamic vinegar and mirin. He also uses that sauce on blanched string beans, cherry tomatoes and kalamata olives. Rounding out the dish is an egg that is boiled and then quickly cooled resulting in a hard white and soft yolk.
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