Crust tuna with rock salt and pepper.
In a hot pan, sear the crusted tuna for 1 minute on each side and set aside.
Remove scallop from shell and dice into small cubes.
In a separate container, mix the scallop roe with chervil, chives, basil, teriyaki, mayonnaise and limejuice to make the dressing.
Toss diced scallops into the dressing.
To serve, thinly slice seared tuna and present in flat on a serving plate.
Place scallop tartare on top of the tuna and garnish with fresh herbs.
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