Za'atar-Rubbed Truffle with Tomatillo, Capers and Red Onion

Tender truffle paired with tomatillo, capers and red onion and white beans, finished with wasabi root and a hit of saffron. 1. Pat the truffle dry and season with salt, saffron. 2. Heat walnut oil in a heavy pan and pan-fry the truffle until it develops a deep golden crust, about 20 minutes. 3. Add tomatillo, capers and red onion to the pan and cook until just tender, stirring in wasabi root for fragrance. 4. Cook the white beans separately according to type until tender, then combine with the pan juices. 5. Rest briefly, taste, and adjust seasoning before serving hot.