In a rectangular plate place the tea gelée.
Cut watermelon into a perfect square - 2 inches on either side - to match the size of the seared tuna.
Slice watermelon into ½ inch slices. Slice tuna into ½ inch slices.
Alternate tuna and watermelon, placing slices along tea gelée.
Top with lemongrass foam, garnish of micro herbs, and add small dots of Yuzu mayonnaise. Serve cold.
Brew tea with water and let steep.
Add gelatin leaves and agave syrup.
Place tea in shallow sheet pan & refrigerate, when cold and solidified cut in rectangular strips.
Cut tuna loin into a perfect square - 2 inches on either side.
Place tuna in perforated pan and smoke tuna with tea (a smoking gun can be used).
Remove tuna from perforated pan, and quickly pan sear to get a perfect rare temperature inside.