1 bunch fresh flat-leaf parsley, stems removed and leaves blanched
Steps:
Stir together the bell peppers, jalapeños and onions in a small bowl. In separate bowl, gently mix the tuna, 1 teaspoon of the Parsley Oil, 1 teaspoon of the sesame seeds and 1 teaspoon of the sriracha until the tuna is evenly coated.
Divide the tuna into 4 portions. Place each portion on a separate plate in 3 or 4 mounds. In between the mounds, place a teaspoon of the pepper mixture. Place some Shaved Lime Ice in the middle of the tuna mounds and pepper mixture. Drizzle the plate with parsley oil and the remaining tablespoon sriracha. Scatter the micro cilantro, dried corn and remaining 1 teaspoon sesame seeds over all the plates.
Combine the lime juice, sugar, lemon juice, 1 tablespoon plus 1 teaspoon salt and 2 cups hot tap water in a bowl and stir until the sugar and salt are completely dissolved. Transfer to a shallow pan and freeze until firm, about 2 hours. Shave with a spoon.
Combine the oil and blanched parsley in a blender or food processor and pulse until incorporated, but not emulsified. Transfer to container or squeeze bottle.
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