Red Tuna Tartare, Beetroot, Vodka and Osetra Caviar

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This delicious recipe was provided by Chef Jean-Christophe Ansanay-Alex, a Michelin starred chef and Head Chef of Lyon-based restaurant, l’Auberge de L’Ile Barbe. This recipe is for 10 people.

How to Make Red Tuna, Beetroot, Vodka, and Osetra Caviar:

1. Cut the tuna in the same way as for a tartare.
2. Season with chopped coriander, grated ginger, soy sauce, and oyster sauce.
3. Cut the cooked beets into slightly thick slices.
4. Arrange them harmoniously on the plate, then season with the hazelnut oil.
5. Arrange the tartare in the center in a cylinder shape.
6. Place a spoonful of vodka foam on top.
7. Finish with the caviar and grated lime (use a microplane for this).