Scallops and tuna on potato bed

Peel the potatoes and boil them in salted water until soft.

Rinse the tuna steak, dry it with a paper towel, and coat both sides with sesame seeds.

Thaw the scallops and cut them crosswise into 3 equal parts, if the size allows. Cut large scallops into 3 pieces, small ones into fewer pieces.

Drain the cooked potatoes, leaving a little water for tenderness. Mash into a puree, add lime zest, grated Parmesan, quail eggs, butter, and potato broth. Mix thoroughly, season with pepper to taste. Cover with foil to retain heat.

Grill the tuna on a grill pan with olive oil for 1–2 minutes on each side. Remove from heat, slice into equal pieces, salt and pepper.

Sear the scallops in a heated pan with olive oil and thyme for about 1–2 minutes. Season with salt and pepper.

Cut the tomato into cubes and blanch it in a heated skillet with olive oil for about a minute. Add the arugula and blanch for another minute, then remove from heat.

Using a ring, arrange mashed potatoes on a plate, then a layer of arugula with tomatoes, a layer of scallops, and tuna slices on top.

Garnish with green onion feathers and drizzle with truffle oil.