Skipjack tataki, green zebra tomato hearts, "One Ultreïa" caviar

INGREDIENTS

• 160g of skipjack fillet heart
• 2 green zebra tomatoes
• Salt flower
• Extra virgin olive oil
• Strands of chives
• 20g of "One ultreïa" caviar

RECIPE

1. Season a 4 cm square of Skipjack fillet heart. Oil it lightly before searing it on the four sides on a very hot barbecue. Stop the cooking by immersing it in an ice water container a minute. Then drain it thoroughly, and cut it into 4 beveled pieces.

2. Retrieve the green zebra tomato hearts.

3. Put a tataki on each plate. Add a prettily formed caviar quenelle. Finish by placing a green zebra tomato heart, covered with a little olive oil and salt flower, add a touch of chive.