Instructions

Remove bones and skin from tuna and chop into ¼ inch cubes. Season with salt and pepper and marinate for a few minutes in the lime juice. Chop tomato  in concasse. Cut onion, pickles, capers and olives into a fine brunoise. Mix with the tuna pieces, along with the tomato. Season salad sprouts with basil oil and sherry vinegar. With the help of a cylindrical mold, arrange salad on a plate. Place the tuna tartar on top. Serve cold.

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