Fresh Tuna Fish Tartare with Caviare

• 800 g (1¾ lb) raw white tuna fish, trimmed
• 3 shallots, very finely chopped

Cut the carefully trimmed tuna fish into slices and then chop to the texture of steak tartare.

Mix the fish in a bowl with the shallots, capers, gherkins, olive oil, the juice of one lime, half the herbs, the Tabasco and seasoning. Taste the mixture and add more of any of these to your taste.

With wetted spoons mould the tartare into four quenelle shapes. Place one on each of fo