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For the potato: We roast the potatoes wrapped in albal paper for 30 minutes at 180ºC, once they are tender we remove them from the oven, peel and crush with the help of a rod.
We add the finely chopped onion, the capers and the pickle and a very generous jet of olive oil, we rectify the salt and we form potato quenelles.
For mayonnaise: Boil the cream and set aside. Mix the egg, the egg white, the oils and the vinegar, pour the cream, and introduce it in a siphon with two loads. Keep in the water bath at 65 - 70º C.
Emplatado: We heat the potato one minute in a dry oven.
We mark a piece of loin of grilled tuna back and forth, which is the raw center.
Serve the hot mayonnaise on top of the potato and finish with some radish sprouts.
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