Roughly chop the capers and set aside.

Cut the avocado in half. Press each half gently through a cooling rack into a bowl to create an even, cubed texture. Set aside.

Slice the tuna against the grain into ¼-inch thick slices. Then cut those slices into ¼-inch strips, and dice into ¼-inch cubes. Place into a separate bowl.

Add sesame oil, mirin, soy sauce, chopped capers, yuzu kosho, and lime zest to the tuna. Gently fold everything together until evenly combined.

Using a ring mold on your serving plate, layer the bottom with mashed avocado, followed by a layer of the tuna mixture. Repeat until you reach the top.

Carefully remove the mold and top with a generous spoonful of golden goat caviar. Serve immediately.