Yield: 1 Serving
 Ingredients:
Lime-Ginger Cure Juice:
- 1 quart freshly squeezed lime juice
- 1 cup freshly squeezed ginger juice
- ½ cup kosher salt
Caper Aioli:
- ½ cup garlic, thinly sliced
- Salt
- 1 garlic clove
- 1 egg yolk
- 1 teaspoon sugar cane vinegar
- 5 Tablespoons capers, in brine
- 3 Tablespoons caper brine
- ½ teaspoon kosher salt
- ½ cup canola oil
- 1½ cups Spanish extra virgin olive oil
Aji Amarillo Caviar:
- ½ cup aji amarillo puree
- ½ cup water
- ¼ teaspoon kosher salt
- 1 pinch sugar
- 2 quarts canola oil, chilled to 40°F
- Salt
- 100 grams aji amarillo juice
- .7 grams agar powder
To Assmeble and Serve:
- 2 ounces sashimi grade tuna, cut into 4 1-inch by 1-inch rectangles
- Lime-Ginger Cure
- 4 cilantro leaves
- 1 shallot, chilled in ice water, thinly sliced
- 10 kalonji or black onion seeds
- Cilantro oil
Method:
For the Lime–Ginger Cure:
Mix all ingredients in a bowl and stir until the salt is dissolved. Strain trough a chinoise and chill.
For the Caper Aioli:
Blanch sliced garlic in salted water until tender but still firm, strain and let cool on a sheet pan. Place blanched garlic slices, fresh garlic clove, egg yolk, sugar cane vinegar, capers, caper brine and salt in a high speed blender and puree until smooth. Place the aioli base in the bowl of a mixer and add the oils slowly to incorporate. Chill.
For the Aji Amarillo Caviar:
Using a high speed hand blender, pulse all ingredients together until very smooth. Pass mixture through a chinois until juice is completely free of sediment and chill. Pour oil into a 6–inch by 6–inch pan, and place pan inside a separate 6–inch by 3–inch pan. Add ice in space between the two pans. Top ice with salt, allow to sit for 5 minutes, then add cold water to create a brine and keep the oil cold. In a small sauce pot, combine the aji juice and the agar and bring to a slow boil while continuously mixing. Allow to simmer until the agar has rehydrated and melted. Using a syringe with the tip removed, add the aji juice mixture to the oil drop by drop to form beads. Strain the beads and set in a drum sieve to drain the remaining oil. Chill beads until just before they are needed.
To Assemble and Serve:
Marinate tuna loin in the Lime-Ginger Cure Juice for about 15 minutes or until the fish is evenly cured. Remove tuna and pat dry with a paper towel to soak up excess cure juice. On a rectangular plate, draw a thin 3–inch line of caper aioli down the center, place 2 slices of tuna on each side of the line. Place a demi spoonful of Aji Amarillo “Caviar,” one cilantro leaf and one shallot slice on top of each piece of tuna. Scatter the entire dish with kalonji and drizzle with cilantro oil.
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