Yield: 4 servings

Marinated Tuna:
• 6 ounces tuna filets
• 1 cup pineapple juice
• 1 red Chile pepper, chopped
• 1 cup Cachaca (Brazilian liqueur)
• 2 Tablespoons soy sauce
• 1 Tablespoon sugar
• ¼ cup lime juice
• 1 bunch fresh cilantro, chopped
• 4 sprigs fresh mint, chopped

Avocado Hollandaise:
• 4 avocados, peeled
• ½ pound butter, at room temperature
• 2 Tablespoons warm water
• 1 teaspoon cayenne pepper
• 1 teaspoon salt
• Juice of one lime

Quinoa Salad:
• 1 cup Quinoa
• 3 cups salted water
• 2 Tablespoons olive oil
• ½ cup cucumber, diced
• ¼ cup red pepper, diced
• 1 bunch fresh cilantro, chopped
• ½ cup jicama, diced
• ¼ cup corn kernels

Watermelon spice mix:
• 1 whole red or yellow seedless watermelon
• 4 avocados
• ½ pound butter, at room temperature
• 1 Tablespoon kosher salt
• 1 Tablespoon cayenne pepper
• 3 Tablespoons turbinado sugar ("Sugar in the Raw")
• Juice of one lemon
• 4 scallions, julienned, to garnish
• 1 jicama, julienned, to garnish

Mix all of the marinade ingredients in a large bowl. Add the tuna filets, cover and refrigerate overnight.

Puree all of the avocado hollandaise ingredients, and reserve.

For the quinoa salad, first cook the quinoa in a large pot with the 3 cups salted water until tender. Drain, and coat the hot quinoa with the remaining ingredients.

Cut the watermelon into 4 - 2" round 2" thick circles with a round cookie cutter. Season the watermelon circles with the salt, cayenne pepper, turbinado sugar and lemon. Puree the avocados with butter and leave at room temperature.

In a large sauté pan, sear tuna (about 2 minutes on each side). Remove the tuna and set aside. In the same sauté pan, sear the watermelon circles on both sides.

In the center of each individual plate place a scoop of the quinoa salad, then a seared watermelon circle on top. Cut the tuna steaks in half and place the pieces on either side of the salad. Drizzle the avocado sauce around the outside of the salad. Garnish with the julienne slices of scallion and jicama.