The Seaweed Vinaigrette Combine the cooked wakame, lemon juice and soy sauce in a blender and blend until smooth. Remove and keep cool. The Saffron Pickled Vegetable Heat a sauté pan with olive oil, sweat the garlic until fragrant, add all the turned vegetables and sauté for 2 minutes. Then add in the rest of the ingredients and simmer for another 6 minutes or until all the vegetables are cooked. Remove and set aside. The Wasabe Mousse Mix the spinach juice, wasabe powder, lemon juice, gelatin and salt into a smooth paste. Stir in the creme fraiche and fold in the beaten egg white. Chill until slightly set. Serve Carefully pound the tuna between 2 pieces of plastic wrap until thin. Be sure not to pound the flesh too hard as to break down the texture. Shape the wasabe mousse into a ball with a rounded scoop and place on the plate. Wrap the pounded tuna around the mousse. Julienne peeled taro and deep-fry in medium heat oil until crispy. Place on top of tuna and garnish with salmon roe, chive, saffron pickled vegetable and drizzle with chive oil. Serve immediately.