Tartare of Yellowfin Tuna and Diver Scallops with Caviar

The first time I made this was as sous chef at Jean-Georges. Some VIPs arrived and I had to come up with a special dish fast. Tuna and scallops—chopped as tartare and garnished with caviar—was both easy to make on the fly and also felt luxurious. I seasoned the fish with oil first to coat it evenly, and then added flavor in layers—chives, pepper, and some lemon juice. This dish really highlights the quality of the products. When I opened Atelier at the Ritz, I put it on the menu, and by pop