Marinated Tuna Tartare
with citrus, tofu emulsion and royal oscietra caviar
Dice the tuna into small cubes.
In a small bowl mix sauce with olive oil and citrus. Add the tuna and gently stir to coat. Keep in the fridge until you are ready to serve.
Place tofu in a blender and pulse until aerated.
Pile the tartare in the center of the plate. Top with royal oscietra caviar. Spoon the tofu emulsion around the sides and garnish with lime zest and a few micro sorrel leaves.