1 x 170g sashimi grade tuna
2 x spring onions
3 tablespoons Yuzu juice
2 tablespoons White Truffle Oil
Cut the tuna in to small chunks, approx. 2cm by 2cm squares. Then chop the spring onion in to similar size chunks.
Mix the tuna squares and the spring onion in a bowl. Add 1 tablespoon of Truffle oil and 1 tablespoon of Yuzu Juice and mix well.
Place a round metal pastry cutter on to your serving plate. Push all the tuna mixture in to the pastry cutter, ensuring it is packed in well. The cover with foil and place in the fridge.
When you are ready to serve, remove the pastry cutter. By gently removing the pastry cutter, this should leave the tuna mix in a neat round shape on the plate.
Mix together the remaining Yuzu Juice and Truffle oil in a small pot. Pour this over the top and around the tuna mix.
For presentation, top with Yuzu foam and 1/2 teaspoon of lumpfish caviar (available from supermarkets)