TUNA CRUDO WITH PICKLED SHIMEJI & TRUFFLE MAYO

Serves 4 ⅓ cup olive oil ¼ cup verjuice 1 tablespoon white wine vinegar 100g punnet shimeji mushrooms, trimmed, separated 3 thyme sprigs, leaves picked ⅓ cup white quinoa, rinsed 1 tablespoon vegetable oil 400g sashimi-quality yellowfin tuna loin baby flat-leaf parsley leaves, to garnish TRUFFLE MAYO 3 egg yolks 1½ tablespoons chardonnay vinegar* 2 teaspoons lemon juice 1 teaspoon Dijon mustard 1 tablespoon truffle paste** 1¼ cups olive oil Reserve 2 teaspoons of olive oil. Place verjuice, vinegar and remaining olive oil in a bowl and whisk to combine. Heat reserved olive oil in a frying pan over a high heat. Cook shimeji for 4 minutes or until golden. Add verjuice mixture and thyme leaves, and stir to combine. Transfer to a heatproof bowl and cool. Cover and refrigerate until required. To make truffle mayo, place egg yolks, vinegar, lemon juice, mustard and truffle paste in a small food processor and pulse until combined. With motor running, gradually add oil in a thin, steady stream until mixture is thick and creamy. Season with sea salt and white pepper. (If mayonnaise is too thick, add hot water, 1 tablespoon at a time, until it reaches desired consistency.) Store in refrigerator until required. Cook quinoa in a small saucepan of boiling water for 10 minutes or until tender. Drain well. Heat vegetable oil in a small frying pan over a medium heat. Cook quinoa, stirring occasionally, for 10 minutes or until golden and crisp. Transfer quinoa to a plate lined with paper towel. Using a large sharp knife, thinly slice tuna loin lengthways, then slice into 3mm rounds. Arrange tuna on serving plates and spoon over a little pickling liquid from shimeji. Top with shimeji, small dollops of truffle mayo and toasted quinoa. Garnish with parsley. *Available at specialty food stores, delicatessens and some supermarkets. Substitute white wine vinegar. **Available at specialty food stores. Substitute 50ml truffle oil or to taste. >