12 ounces sushi grade ahi tuna tenderloin. Half will remain raw, the other half lightly seared. Put half of tuna into freezer for 20 minutes to stiffen for dicing. When ready, cut into perfect dice, 1 inch on each side. The other half should be brought to room temperature (at least 30 minutes) and seared in a medium high pan for 1 minute on each side. Slice pieces and set aside.

Dried Tomato Confit Purée

1 ½ pounds large plum tomatoes, quartered and seeds removed
2 large fresh thyme sprigs
2 garlic cloves, unpeeled
½ olive oil
1 teaspoon coarse sea salt

Preheat oven to 300 degrees. Put all ingredients onto a baking sheet and toss with hands, making sure to fully coat tomatoes with oil. Arrange so that tomatoes are not overlapping. Bake for 30 minutes. Turn each tomato over and bake for additional 45 minutes until tomatoes have decreased in size, but still plump and moist. Remove skins and put into food processor. Purée until combines, adding more olive oil if needed. Final consistency should be slightly chunky, but can be puréed to completely smooth if desired by adding more oil.

For Tataki Sauce

1/3 cup rice vinager
1/3 cup soy sauce
1 tablespoon sake
1 tablespoon mirin
¼ cup bonito flakes
2/3 cup ginger peeled and thinly sliced
1 ½ tablespoon garlic, finely diced
1 teaspoon lemon juice (or more to taste)

Combine all ingredients in a bowl and set aside

For Cherry Reduction

3 ½ cups fresh cherries (pits removed)
1/3 cups water
2/3 cups white wine

Bring all three ingredients to a simmer over medium heat. Reduce by half – about 10 minutes – stirring occasionally.

Finishing touches

2 tablespoons finely chopped parsley
2 whole piece lemon preserves thinly sliced or julienned (can be found in any gourmet foods store)

Decorate plate with cherries and their sauce, and tomato confit purée in opposing decorative patterns. Plate tuna alternating one cube of raw tuna, with one slice of the slightly seared, slightly overlapping. Spoon a light amount of the tataki sauce (liquid only) over all of the tuna. Top with a julienne of preserved lemons and finely chopped parsley.

10 cups watermelon juice (1 large watermelon – though most stores carry watermelon juice to save you the effort)
½ cup cucumber juice
1/3 cup chopped red heirloom tomato (*1 large tomato)
¼ cup dry sherry vinegar
1 ½ tablespoons lemon juice
¼ cup olive oil

Puree all ingredients together. Add 1 sprig of thyme and 4 mint leaves and let sit overnight. Remove herbs before serving.

1 head romaine lettuce – chopped
½ cup diced cucumber
¼ cup diced feta cheese
¼ cup diced red onion
¼ cup diced hearts of palm
¼ cup diced fresh heirloom tomatoes
1 teaspoon each, finely chopped fresh: chives, tarragon, dill, parsley (do not substitute dried)

For the dressing

1 teaspoon dry oregano
1 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
½ teaspoon lemon juice

Toss and serve!