Prepare ahead the spicy lemon pickle and tuile batter.

Prepare the toasted garlic by simply pan-frying the thin slices in very little amount of oil over medium heat, until golden brown and crisp. Drain on paper towel.

Combine Ahi Tuna, toasted garlic, tomatoes, micro herbs, sea salt and lemon in a mixing bowl. Mix gently, just before service. Place mixture in a ring mold and compress gently, transfer to the serving dish and unmold. Top with lemon pickle and garnish with black pepper tuiles. Serve immediately.

Black Pepper Tuiles

Cream together butter and sugar 1 to 2 minutes using a hand mixer with creaming paddles. Add egg whites, one at a time while mixing at medium speed. You will see the mixture separate and then bind together after each addition of egg white. Scrape down the sides of the bowl with a rubber spatula after each addition of egg white. Add flour, salt and pepper, mix until smooth. Place mixture in an airtight container. Refrigerate at least 1 hour before using. Mixture can keep up to 5 days well chilled.  To bake, spread into form or shape on a silpat (non-stick baking mat) mat on a sheet pan. Bake in a preheated 350° oven for approximately 4-5 minutes. Remove tuiles from the silpat mat and let cool for service.

Spicy Lemon Pickle

Combine all ingredients (except for the 1/4 cup sugar for final processing) in a 1-quart Mason jar. Shake the jar vigorously and let stand at room temperature (do not refrigerate.) Let rest for 4 days and shake the jar a couple of times a day.

After 4 days, remove the lemon quarters, reserve any juice. Pick out the chili peppers using gloves and trim off the stem and cut the peppers into pieces. Trim the lemon from the rind and using a knife, roughly chop the rind. Place the rind and the chili peppers into a food processor. Press all the lemon pulp through a strainer and reserve with the other juice from the initial process.

Blend the rind and the juice in the food processor until it starts to smooth out, add the reserved sugar and taste. You may need more sugar to balance the tart, sweet and spicy flavors. Store in small Mason-type jelly jars in the refrigerator and use as a condiment.