1 cup dark agave nectar
4 tablespoons fresh orange juice
2 tablespoons water
1 cup extra virgin olive oil
2 Cara-Cara oranges, zested on a microplane
1 tablespoon sea salt
1 tablespoon ancho chili powder
¼ cup jicama pearls, ¼–inch in diameter
¼ cup “mini” Cara-Cara orange supremes
½ cup sashimi–grade yellowfin tuna, finely chopped
1 orange wheel, thinly sliced, triple blanched in simple syrup
1 pinch micro cilantro
1 tablespoon fried Tortilla strips
For the Burnt Agave Nectar:
Caramelize the nectar in a sauce pan until a deep amber color develops. Remove pan from heat, mix in orange juice and water to stop the sugar from caramelizing and set aside.
For the Orange Oil:
Mix oil and orange zest in a bowl and set aside.
For the Ancho-Salt
Combine salt and ancho chili powder in a bowl and set aside.
For the Tuna Mixture:
Combine the jicama, orange, tuna and orange oil in a mixing bowl the. Season the mixture aggressively with Ancho Salt.
To Assemble and Serve:
Dust the candied orange wheel conservatively with Ancho Salt. On a long white plate, paint a “smear” of the Burt Agave Nectar and lay the tuna mixture on top. Garnish the tuna mixture with fried strips of tortilla and micro cilantro. Top with the candied orange wheel.