1 bunch  Chives -- chopped

  1 Meyer Lemon -- juiced

  1 tablespoon  Salute Santé!

     Extra Virgin Cold Pressed Grapeseed Oil

  2 California avocado

  1 Roma tomato -- concasse

  1/2 Red onion -- minced

  1/2  cup  Cilantro -- chopped

  1 Lime -- juiced

  1 teaspoon  Napa hot sauce

  1 Ruby red grapefruit -- sections reserve juice

  1 Tangerine -- sections -- reserve juice

  1 Meyer lemon -- sections -- reserve juice

   Kosher salt

   White pepper

   1/2 cup  Micro cilantro

   2 tablespoons  Salute Santé! Grapeseed Oil

   6 empty Tuna fish cans -- top and bottom removed washed

Mix items one through four and season with salt and white pepper.  In a separate bowl mix five through ten season with salt and white pepper.

Toss citrus sections in extra virgin olive oil season with salt and white pepper.  Reduce citrus juices cool and whisk in grapeseed oil to emulsify.

To plate place a layer of avocado mousse 1/3 of the way up tuna can.  With a spoon smooth out the top and remove any excess from the sides higher up. Next place tuna mix on top of avocado mousse.  Place a pile of mixed sections on opposite side of plate.  Dress micro arugula in juices left from the bowl with sections, do not overdress.  Drizzle citrus reduction around the plate and serve.