Tuna with Tropical Dragonfruit Salsa and Scallion Aioli
By Chef Andrew Faulkner


1 loaf French Baguette sliced 1/4 inch thick and toasted
1 pound Tuna (sushi grade) sliced 1/8 inch thick square

Tropical Dragonfruit Salsa

1 Tropical Dragon Fruit diced fine
2 Jalapeno Chile diced fine
1 South African Baby Pineapple diced fine
2 tablespoons Cilantro chopped fine
1 Organic Lime juice freshly squeezed
Salt to taste

Scallion Aioli

2 tablespoons Olive Oil
1 bunch Scallions sliced thin
1 cup Mayonnaise
1 tablespoon Dijon Mustard
1 Organic Lime juice freshly squeezed
Salt and Pepper to taste
1 head Frisee Lettuce for garnish


Preheat oven to 350°F. Place cut bread on a sheet pan and lightly brush with olive oil.

Dice the Tropical Dragonfruit, Baby Pineapple and Jalapeno. Then chop the cilantro, mix in a bowl and add lime juice and salt.

Heat fry pan, add olive oil then scallions cook for 1 minute. Let cool and then mix, mayonnaise, dijon mustard, lime juice, scallion and salt and pepper.

Spread aioli on baguette, slice the tuna and place on the baguette. Then place some of the salsa on top of the tuna.

To finish, place a dollop of the aioli on the top of the salsa and garnish with a piece of frisee.