Ingredients

Serves 4

Tuna
4 small pieces of A grade tuna cut into rectangles 7cm by 2.5cm
1 bunch fresh lavender
50g sesame seeds (lightly toasted)
½ rock melon (cantaloupe)
½ honey dew
¼ watermelon (seedless)
75g crumbled feta
1 portion of Melon Jelly
1 portion of Sour Cherry Foam

Melon Jelly
All the off cuts from the melons
250mls of apple juice
3 sheets gelatine
5g Agar agar

Sour Cherry Foam
1x250g tin of sour cherries
1 tsp xanthin gum
2 nitrogen bulbs

Method

Peel the rockmelon, watermelon, and honey dew. With a Persian scoop take 8 nice balls out of each of the fruits. Keep the off cuts for the Melon Jelly.

Sear the tuna in very hot pan for 20 seconds on all four sides.

Take out and place the Mellon Jelly over each piece of tuna. Sprinkle the sesame seeds over the jelly.

Place the sesame tuna in the middle of the plate. Place 1 of each melon ball on each side of the tuna. Sprinkle the Dodoni Feta around the plate.

Decorate the side of the plate with the sour cherry foam.

Take a sprig of the lavender and rub between your hands, place on top of the tuna; quickly cover the dish with a glass bowl (trapping the smell of the lavender).

Place the dish in front of the person and remove the glass when ready to be served.
 
To Make Melon Jelly
Blend all the melon trim and apple juice together. Strain the liquid through a fine sieve.

Place the liquid on a low heat, whisk in the agar agar and continue to whisk until the mix begins to simmer then whisk for a further 3 minutes.

Place the gelatine into the mix and set in a flat tray (20cm by 30cm) ½ cm thick.

Once set, cut 4 pieces of jelly out 7cm by 2.5cm.

To Make Sour Cherry Foam
Strain liquid from the cherries, keep the liquid. Place the cherries in a bar blender blend with a small amount of the juice.

Add the xanthin gum and blend for approx 1 minute (until it thickens). Place liquid into foam Gun and charge with 2 bulbs.