We continued to work on dishes today. We were able to execute the dish with mojama and melon, which we were talking about several days ago. Who would believe that fresh ripe Charentais melons would be available in February? Well, they were, and we took action. We slow-cooked the melons to concentrate their flavor and firm the flesh. We then chilled the melon and cut out slabs, which we topped with shaved mojama. As a counterpoint to the dish, we sliced thick chunks of yellowfin tuna to mimic the melon slab. The tuna is seasoned with salt and Meyer lemon zest and topped with a melon plank coated in chives.
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