Tuna tartare with egg yolk and lime turmeric crema

Slice the sinewy portion off the tuna loin, then slice and dice the tuna, wiping the blade with a damp cloth so it does not get sticky.

Put the diced tuna in a small bowl with sliced Thai chilies, a drizzle of dark sesame oil, a sprinkling of Maldon salt and a spoonful of mirin. Mix.

Refrigerate about 30 minutes.

Shape the tuna in a large ring mold and hollow out the center evenly with a smaller ring cutter.

Make a bed of fresh cilantro in the center and set the egg yolk on it.

Sprinkle with sliced young garlic greens, cracked black pepper and Maldon salt, and finish with a few sweeps of the lime turmeric crema.