Cut the tuna belly into small dices and bigger cubes as desire and set in the chiller.
Combine the mixture of honey, soy sauce, ginger juice, minced garlic, canola oil and sesame oil and whisk into a vinaigrette.
Toss the tuna belly with some of the mixture.
On the plate, arrange the slice cucumber ribbon and fill them with marinated tuna, topped with salmon roe, lemon zest and salicornia cress.
Salicornia cress or some call sea asparagus is slightly salty with a fresh , not overpowering herbal taste.
Honey - Soyu Sesame Vinaigrette
1 tablespoon Honey
3 teaspoon Light Soy Sauce
1 teaspoon Fresh Ginger Juice
.25 teaspoon Minced Garlic
2 tablespoon Canola Oil
1 teaspoon Sesame Oil
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