Slice tuna against the grain into ¼ inch slices, then cut into ¼ inch strips. Set aside.

Dice the red onion and set aside.

Combine yuzu concentrate, rice wine vinegar, minced garlic, and a pinch of Maldon salt in a small squeeze bottle. Shake to mix.

Slowly drizzle in ⅓ of the olive oil while shaking, repeat until all olive oil is incorporated and emulsified.

Plate the tuna slices spaced out on a serving dish.

Drizzle the yuzu vinaigrette over the fish evenly.

Garnish with capers and diced red onion.

Finish with a drizzle of the best extra virgin olive oil you have and a sprinkle of Maldon salt. Top with crispy shallots for crunch.