For the salad
Combine the vinaigrette ingredients and whisk well to emulsify. Chargrill the fennel on a hot griddle pan and deglaze with a little of the vinaigrette. Remove from pan and reserve. Place the ingredients in to a bowl, lightly season and dress with the vinaigrette.
For the tuna
Portion the tuna in 130g pieces and reserve. Combine the herbs, teriyaki sauce and lemon juice to form a marinade, place in a sealable bag with the portioned tuna and marinade until needed. Remove tuna from marinade and seal off on all sides in a hot pan, taking care not to overcook the fish.
For the sago
Soak sago pearls in water for approximately 20 minutes then drain off. Cook in the miso stock until translucent and tender, take off heat, drain and allow to cool. Sweat off the garlic, chilli and ginger then add the coconut cream and bring to the boil. Add the sago pearls to the pot and cook until a creamy thick consistency. Season to taste. For the banana chutney Add all the ingredients, except half of the bananas, and bring to a boil in a saucepan on high heat. Blend at a high speed, strain, and set aside. Chop the other half of the bananas and add that to the chutney mix.
Spoon the creamed sago on to the plate and drag. Slice the seared tuna and arrange on the creamed sago, then spoon a little of the banana chutney on top. Place the dressed salad alongside the tuna and garnish with the grilled fennel, crisp beetroot chips and toasted sesame.
Recipe by Grant Cullingworth, executive chef at The Westin Cape Town.