240g the very freshest sushi quality tuna, trimmed of all fat and skin, or similar quality mackerel

2 medium ripe avocadoes

1 pack of chives. Chop a generous dessertspoon full very finely, and hold back 8 strands for serving

1/2 tsp truffle oil

4 tsps lemon juice

a pinch of salt

2 eggs 

1/2 a tsp of very fresh, juicy ginger, chopped very finely indeed, and mashed to a pulp with the flat of a knife

Caviar

Wasabe paste (Japanese horseradish)

• Cut the fish into  1 cm cubes. 

• Mix with the chopped chives, truffle oil, lemon juice and salt. Mix in 1/8 of a teaspoon ful of wasabi, and check for flavour. Add another 1/8 of a teaspoon if you fancy. For tuna, marinade for 15 minutes, for mackerel, marinade for an hour

• 10 minutes before serving, chop the avocado into small cubes (about 5mm). Set two steel towers on each plate (as mentioned above), then split the avocado between them. Tamp down carefully

• Soft boil the eggs for 5 minutes and peel then chop roughly, mix 1/4 of a teaspoon full of ginger paste into the eggs, taste, add more if you fancy; the ginger taste should be there in the background, and not overpowering the eggs. Place the fish on top of the avocado, also tamping down carefully, and make a dip in the middle. Scoop the soft boiled egg mix into the hollow in the fish.

• Top it with half a teaspoonful of caviar

• Gently twist off the steel towers, dress the plate with the remaining chive strands and two dots of wasabe, and add a couple of dots of truffle oil

• Serve immediately