Cut the tomatoes into halves, remove the pulp and seeds, and cut the tomatoes into small cubes. Let it rest in a bowl inside a strainer until serving time so that they lose the rest of the water they contain. Chop the purple onion and coriander, cut the avocados in half and cut into small cubes like the tomato and mix with the lime juice. A vinaigrette is prepared with EVOO, balsamic vinegar, salt and pepper. Mix everything and using a mold, place this mixture to form a kettledrum on the plate. It is covered with thin slices of tuna roe and seasoned with EVOO and sprouts.
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