Floating Olive Branch
TunaTartare_ PersianLimeOliveOil

For the Dressing:
1 tsp. finely grated lime zest
1 Tbsp. fresh lime juice
1 Tbsp. Seasons Persian Lime Olive Oil
1 tsp. Seasons Roasted Sesame Oil
2 Tbsp. Seasons Pineapple White Balsamic

For the Tuna Mixture:
10 oz. very fresh tuna steak, diced into 1/4″ cubes
6 oz. fresh pineapple, diced into 1/4″ cubes
1 tsp. finely minced fresh serrano pepper, seeds removed
1 scallion, green part only, minced
Seasons Murray River Salt (to taste)
Seasons Aglio e Pepe Seasoning (to taste)

To Garnish & Serve: (optional)
Star fruit slices
Sprouts or shredded jicama
Rice crackers or Wonton chips

Place the tuna and pineapple in a large bowl and season with a dash of Murray River Salt and another of Aglio e Pepe seasoning. Keep refrigerated until ready to combine with the dressing.

Combine the Persian Lime Olive Oil, Roasted Sesame oil, Pineapple White Balsamic vinegar, lime juice and lime zest in a liquid measuring cup. Whisk well to blend.
Pour the dressing over the tuna and pineapple mixture, add the scallions and serrano pepper, and mix gently to combine. Cover the bowl with plastic food wrap and refrigerate for at least 1 hour to allow the flavors to blend well.

To serve:
Place a round mold (or a biscuit cutter) in the center of a salad plate. Fill the mold with the tuna and pineapple tartare, pressing gently. Lift off the mold. Decorate the plate and top the stack with your choice of garnishes and serve with crackers. Enjoy!