Dragon Fruit Poke

4oz Bluefin Tuna – medium dice
¼ Dragonfruit melon balled small end
6 ea Sliced Radish
8 ea Pickled Strawberry
6 ea Pickled Serrano Slices
½ teaspoon Lemon Oil
Salt – To Taste
½ tsp Chive oil
1 ½ tsp Truffle miso sauce
½ tsp Pickled strawberry liquid
Candied Cilantro stems – As many as you like
Cilantro Blossoms – As many as you like
Applewood smoke

Instructions:
In a mixing bowl combine Tuna, Dragonfruit, and lemon oil in mixing bowl and toss together cover with plastic wrap leaving a small opening for smoke gun hose. Enter hose into bowl and smoke until bowl is full. Remove hose, cover bowl and place into refrigerator for 5 minutes.
Remove bowl from refrigerator uncover add 1tsp miso truffle sauce mix and season with salt to taste. Mix sliced radish with lemon oil and salt to taste

Plating:
Mound Tuna mixture into serving bowl then place pickled strawberry, and pickled serrano in visible positions on and around the tuna mixture. Drizzle 1tsp miso truffle sauce overtop, then drizzle ½ tsp of both chive oil and pickled strawberry liquid overtop. Garnish with cilantro stems, sliced radish, and cilantro blossoms.

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Pickled Strawberries
(Should be made day ahead)

1 pint Strawberries topped and quartered
1 ½ cup Seasoned Rice wine vinegar
¼ cup Sugar
2 Tablespoons Kosher Salt
¼ cup Water
½ Serrano pepper thin sliced

Directions –
In a heat proof container with a lid place ½ of strawberries and all serranos. In a sauce pan combine vinegar, sugar, salt, and water bring to a boil and take off heat and pour over strawberries and serranos, give a stir and place into refrigerator uncovered for 1 hour, after an hour add remaining strawberries cover and allow to pickle for 12 hours.

Bluefin Tostada

4 Oz Bluefin Tuna medium dice
1 Tbsp Agua chile
2 Cherry tomato sliced
½ Avocado small diced and soaking in agua chile
2 Leaves Mint torn
2 Pink lemon segments chopped
½ Finger lime or 2 regular lime segments chopped
½ tsp Coconut oil
½ tsp Cilantro oil
1 Tbsp Lemon oil
1 Corn Tostada
Salt – Season to taste
Cilantro blossom – As many as you like
Microgreens – As many as you like

Directions –
In a mixing bowl combine tuna, avocado, cherry tomato, mint, and lemon oil. Mix together and season to taste with salt.

Plating –
Place tostada on plate and evenly place tuna mixture slightly flatten to make sure mixture spreads to edge of tostada, top with chopped lemon, finger lime, drizzle agua chile, coconut oil, and cilantro oil. Garnish with cilantro blossom and microgreens.

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