Pepper tuna with creamy polenta

Ingredients

• 160g tuna (centre cut, Sashimi quality)
• Olive oil
• Sea salt
• Ground Bengali pepper
• 25g brown sugar
• 100ml old aceto balsamico, 13 years
• ½ an organic orange, zest
• 2g agar-agar
• 125ml milk
• 50ml water
• 125ml chicken broth
• 50g polenta, fine
• 20g mascarpone
• 20g parmesan, grated
• White pepper
• 60g bronze dill
• 30g chives
• 30g parsley
• 2 lettuce hearts (only use the dark green bits)
• 20g shallots, peeled and very finely diced
• 4 cherry tomatoes, halved
• ¼ cucumber, peeled, halved and deseeded
• 50ml sherry vinegar
• 50ml grape seed oil
• 100ml cold vegetable broth
• White pepper from the mill
• Sugar
• 100g filo pastry
• 1 whole egg
• Vegetable oil for deep frying
• 20g butter
• 5g icingsugar
• 20g soft butter
• 1 egg white
• 25g wheat flour type 405
• 25g icing sugar
• 2g sesame seeds