Tuna with Tropical Dragon Fruit Salsa and Scallion Aioli

Ingredients

• 1 loaf French baguette, sliced 1/4-inch thick and toasted
• 1 pound tuna (sushi grade), sliced into 1/8-inch-thick squares
• 1 tropical dragon fruit, finely diced
• 2 jalapeno chiles, finely diced
• 1 South African baby pineapple, finely diced
• 2 tablespoons cilantro, finely chopped
• 1 organic lime, juice freshly squeezed (for tropical dragon fruit salsa)
• 2 tablespoons olive oil
• 1 bunch scallions, thinly sliced
• 1 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 organic lime, juice freshly squeezed (for scallion aioli)
• Salt and pepper to taste
• 1 head frisee lettuce for garnish

Directions

1. Preheat oven to 350 degrees F.
2. Place cut bread on a sheet pan and lightly brush with olive oil.
3. To prepare the tropical dragon fruit salsa, dice the tropical dragon fruit, baby pineapple and jalapeno.
4. Chop the cilantro.
5. Mix cilantro with the fruit and chile in a bowl.
6. Add lime juice and salt.
7. To prepare the scallion aioli, heat frying pan and add olive oil.
8. Add scallions and cook for 1 minute. Let cool.
9. Mix, mayonnaise, dijon mustard, lime juice, scallion and salt and pepper.
10. To assemble, spread aioli on baguette.
11. Slice the tuna and place on the baguette.
12. Place some of the salsa on top of the tuna.
13. Place a dollop of the aioli on the top of the salsa and garnish with a piece of frisee.