For the tuna:

Chop all the vegetables brunoise style, add the cinnamon and the soy sauce and allow to marinate for a day.

 

Sweet stage:

Red fruit coulis:
Place the red fruits on the hob with the lemon and sherry vinegar, and cook for 15 minutes. Add the sugar and mash.

Tomato jam:
Grate the tomato, and cook for 15 or 20 minutes, until the water has evaporated off. Add the lemon and sugar, and reduce until the mixture has the texture of jam.

Caramelised onions:
Chop the onion into julienne strips, then cook over a low heat with a little oil, add a pinch of salt and allow to cook for 45 minutes. Add the sugar at the end of the cooking time.

Microwaved orange sponge cake:
Combine the ingredients thoroughly, strain, place in a cooking syphon and add two cartridges. Pour the batter into plastic containers and cook in the microwave for 45-50 seconds. Turn out.

 

Acidic stage:

Compote of dried apricots and lime:
Soak the apricots in lime juice for two hours, heat, add a little sugar and mash.

Lemon jelly:
Dissolve the gelatine, and separately make a syrup with the sugar and water and mix with the lemon juice. Add the gelatine, pour the mixture into moulds, allow to solidify, and cut into dice.

Apple compote:
Finely slice the apple with its skin, place in a bowl with the butter and sugar, and cover the bowl with cling film. Cook for 12 minutes in a microwave on high power, and then mash everything together.

Lime air:
Mix together all the ingredients and make the air with the blender.

 

Spicy stage:

Dissolve the gelatine in cold water, mash with the other ingredients, and chill.

Pour the mixture into the freezer bowl and churn.

 

Salty stage:

Mash all the ingredients together.

 

To serve:

Score the tuna on both sides and cut into four pieces. Pour the vegetables with the soy sauce and cinnamon over the tuna pieces. Pour the ingredients in sequence over each piece.