Bluefin tuna tartare with avocado, lemon, and caviar

Cut the tuna into small cubes and place in a salad bowl on ice to keep it cool. Season with salt, lime zest and juice, Espelette pepper, and lemon olive oil. You can also add chives or dill.

Scoop out the flesh of the avocado. Mash it in a bowl with lime juice, salt, chili pepper, and a dash of lemon olive oil. Keep it cool with plastic wrap touching the surface.

Put the lemon curd in a piping bag and prepare the flower petals.

Place a generous spoonful of avocado guacamole in each shallow bowl. Cover evenly with the bluefin tuna tartare. Add small spoonfuls of caviar, then dot with lemon curd. Garnish with a few edible flowers, a drizzle of lemon olive oil, and fleur de sel.