• Peel the fresh pineapple and cut 20 square pieces 20x20 mm.
• Juice the remaining pineapple.

Make the gels

• Combine all the ingredients for the beetroot gel.
• Dissolve the powders well into the liquid and bring the mixture to the boil.
• Ensure that the powders are properly hydrated, then transfer to a bowl over an iced bath to cool (or keep in the fridge).
• When the gel gets firm, blend it. Start at low speed and increase gradually. The gel should become liquid but thick enough to make dots.
• Season to taste and transfer into a squeezy bottle
• Repeat the same operation with the pineapple juice and the ketchup mixture.

Prepare the tuna

• Coarsely grind all peppercorns with a grinder or crush by hand and keep aside.
• Cut the tuna loin into 2 rectangular pieces 30x30x200 mm.
• Coat them with a mix of the ground pepper and fleur de sel.
  
• Place the tuna onto oiled parchment paper.
  
• Heat up a Teflon pan over a medium to high heat and sear the tuna loin on each side for 20-30 seconds and place on the parchment paper.
• Transfer to the cutting board and slice to the same thickness of the pineapple.
  
• Make a canvas of your plate using all the different elements. Squeeze dots of the gels around the plate as garnish