Balfegó bluefin tuna tartar with strawberries, wasabi ice cream and Forvm Cabernet Sauvignon reduction

Ingredients
150 g Balfegó bluefin tuna loin 
1 medium strawberry
Raw sunflower seeds
Black sesame seeds 
1 onion, chopped with a knife
Wasabi ice cream
Soy
Olive oil
Black pepper 
Forvm Cabernet Sauvignon vinegar

ELABORATION

1. Chop all the ingredients with a knife, previously emulsifying the soya with olive oil.
2. Mix everything together and place in a cylindrical mould.
3. Top the cylinder with a small ball of wasabi ice cream. 
4. Brush with Forvm Cabernet Sauvignon reduction.

Àlex and Mònica’s recipe (Cuina de la Marga Restaurant)