Black Garlic Caviar with Tuna and Apple Tartare

Put 200 ml of seed oil to cool in the freezer until it reaches 3 degrees Celsius.

Blend the black garlic with water and a pinch of salt, then strain the mixture.

Heat 250 ml of the liquid to be gelified and add 2.5 to 3 grams of agar agar.

To activate the gelification process, ensure the temperature reaches a minimum of 90 degrees Celsius without exceeding 95 degrees Celsius to avoid altering the flavor of the liquid.

Remove the liquid with a syringe or appropriate tool and drop it into the oil at 3 degrees Celsius.

The slower the droplets sink to the bottom of the container, the rounder they will be.

Drain the pearls with a fine mesh sieve and rinse with very cold water.

Dry the pearls on kitchen paper and set them aside.

Slice the apple with a mandoline, arrange the slices overlapping on a cutting board, and cut them in half.

Make a tartare with the red tuna and season it with extra virgin olive oil, salt, and chives.

Place the apple slices inside a ring mold, add the seasoned tartare, the black garlic pearls, and garnish with fennel fronds and dollops of sour cream.