Original concept from Chef Chef Carles Abellan at  Comerç 24 (One Michelin Star) Barcelona Spain, in his dish he useda quail egg with soy sauce. Our egg sauce uses pheasant eggs from the Union Square market and ponzu. We also do the dish with duck eggs which also give a strong flavor.
Service for 4
3/4
pound of tuna or tuna belly freshest grade
1/2 T finely chopped shallots
1/2 T capers (half chopped in half)
1/2 T finely diced chives
1 T olive oil
1/2 T lemon juice or Ponzu
1/4 T soy sauce
3 egg yolks preferably pheasant
1-2 T fresh salmon roe
salt, pepper, cayenne to taste
You will need about 1 pound of fresh tuna prefably from a greenmarket. See if you can get tuna belly for this recipe.
It is usually better to wrap the tuna fillets in plastic wrap and freeze them for 10-15 minutes. This will make it easier to dice the tuna. Try to keep the dices to around 1/4.
Add the diced tuna to chopped chives, chopped capers and chopped shallots, 1 tablespoon of salmon roe, and a tablespoon of olive oil. Mix gently and season with salt , pepper and citrus juice to taste.
Fill a mold with the tartare mixture and press gently. Add a dollop of caviar on top and gently lift the mold off.
For the egg yolk sauce
Separate the yolks from white and save the whites for another use. Whisk into the yolks a few drops of soy sauce, and ponzu sauce (or citrus juice). Taste and add more if needed. Add a dash of cayenne for some heat... be careful with amount.
