FOR THE KUMQUAT SALSA
Mix all ingredients together in a small bowl.
Reserve in refrigerator for plating.
FOR THE NORI AIOLI
Place the first 4 ingredients into a blender. With the blender running, very slowly drizzle in the olive oil, blending until all ingredients are emulsified. Taste and add salt, as needed. Reserve in refrigerator for plating.
FOR THE TUNA CRUDO
Spread dollops of Nori Aioli on a serving platter, or individual plate, in a line. Arrange tuna, avocado and nori squares on top of aioli. Spoon Kumquat Salsa on top of the tuna and sprinkle with microgreens. Salt and pepper, to taste. Serve immediately.