For the ponzu sauce, combine soy sauce, rice wine, ginger root, lime zest and juice, and smoked tuna flakes and let steep for a day. Strain the sauce and mix with mayonnaise. Pour into a siphon.
Zucchini cut into thin strips. Mix the olive oil and ginger juice, pour over the zucchini mixture and send to the grill pan until tender.
Put the zucchini on the board, knock out a few drops of ponzu sauce through the siphon, decorate with pike caviar. Serve with a wedge and fresh lime zest.