Yield: 4 servings
Ingredients
400 g red tuna
40 g zucchini
5 g pine nuts
30 g extra-virgin olive oil
1 g thyme
20 g black caviar
20 g red caviar
10 g caper berries
2 g sprouts
2 g ginger
2 g lime peel
2 g garlic
Marinate the tuna fish for a few minutes with ginger, lime peel, pepper and olive oil. Cut the zucchini separately into small dice and add salt, pepper, garlic, pine nuts, grinded lime peel and olive oil.
For the avocado cream:
120 g avocado
10 g extra-virgin olive oil
1 g wasabi
3 g lime peel and juice
salt ad pepper to taste
Mix all ingredients together and blend them, then filter the mixture.
For the soy sauce:
100 g soy sauce
3 g lime juice
2 g ginger
10 g extra-virgin olive oil
Mix all ingredients and emulsify the mixture.
The final composition:
Brush the base of the plate with avocado cream, then lay the tuna on it and sprinkle it with soy sauce. Place the already-seasoned zucchini on the tuna and add caper berries and red and black caviar. Finally, add the sprouts and a drizzle of olive oil.
