1/2 teaspoon lemon zest 1/4 cup best quality olive oil 4 ounces best quality yellowfin (or other sushi-grade) tuna 1 small fennel bulb, fronds reserved to garnish plate 1 (3-inch by 2 1/2 -inch by 3/4 -inch) slice watermelon, rind and white outer edge removed Sea salt 2 teaspoons Hawaiian black sea salt or other top quality coarse salt

Step 1 To make the lemon oil, combine the lemon zest and the olive oil. Set aside.

Step 2 Thinly slice the tuna (about one-fourth-inch thick), and piece it together into a (5-inch-by-2-inch) rectangle on each of four plates. Drizzle each with about one-half teaspoon lemon oil.

Step 3Shave the fennel across the grain on a mandoline. Divide into four portions (one-fourth cup each) and place on top of the tuna on each plate.

Step 4Using a long, sharp knife, cut the watermelon into 16 very thinly sliced 3-inch-long strips. Lay 4 slices over the fennel on each plate.

Step 5Season with a little sea salt and a drizzle of lemon oil. Garnish the plate with a small pile of black sea salt. Reserve the remaining lemon oil for another use.

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