Albacore Tartare with Carrots, Garlic, and Pomegranate

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For the Carrot Puree:

1 large carrot, peeled

4 ounces carrot juice

For The Tartare:

1-ounce extra-virgin olive oil, infused with garlic

4 ounces sashimi grade Monterey albacore, chopped into a near paste

Salt and pepper

6 ounces carrot juice, reduced to 1/2-ounce

6 ounces orange juice, reduced to 1/2-ounce

For The Carrot and Garlic Salad:

1 clove garlic, thinly sliced

1 baby yellow carrot, shaved on a Japanese mandoline

1 baby red carrot, shaved on a Japanese mandoline

10 to 15 pomegranate seeds

6 ounces pomegranate juice, reduced to 1/2-ounce

1/2-ounce soy sauce

1/2-ounce garlic oil