Tuna Tartare with Wasabi Pearls

Whisk the sherry vinaigrette ingredients together (75 ml oil, vegetable oil, sherry vinegar, salt flakes) and set aside.

Combine calcium chloride with 500ml water, set aside.

Combine honey, wasabi, alginate, citrate, lime, and sea salt and set aside.

Dice the tuna into 1 cm cubes. Toss with diced cucumber, capers, chives eschalot and vinaigrette at the very last minute.

Drop honey-wasabi mix into chloride bath a teaspoon at a time. Leave for 90 seconds to form “skin”. Remove and carefully rinse.

Arrange tuna on dishes with croutons and “pearls”. Garnish with further chives.