Tuna tartare, potatoes and fine caviar Osetra

Preparation

1. Tear and mash the previously boiled potatoes. Season them with EVO olive oil, salt and a little finely chopped chives.
2. Stir well until evenly mixed.
3. Cut fresh tuna into small cubes to make a tartare.
4. Soak the tuna with ponzu sauce and chopped chives.
5. Gently stir to blend the flavors.
6. Use a pasta cup to create the dish and arrange an even layer of mashed potatoes at the base, compacting them slightly.
7. On top of the potatoes, add a layer of tuna tartare, distributing it evenly.
8. Grate lemon zest on top of the tartare to give freshness and an aromatic touch.
9. Finally, add the Osetra caviar on top.