2 Medium zucchini, Green or Yellow
1 Serrano chili, seeded and sliced paper thin
4 tablespoons extra virgin olive oil plus 1 tablespoon
Juice and zest of 1 orange
1 cup seedless watermelon cubes, cut into 1/2 inch cubes
1 cup frisee or young chicory, washed and spun dry
4 ounce *mojama or tarantello

Slice the zucchini paper thin on a mandolin and toss into a mixing bowl. Add the chilis, 4 tablespoons extra virgin olive oil, orange zest and juice and season with salt and pepper. Lay the zucchini and chili slices on 4 plates like mini carpaccio's.

Toss the watermelon cubes and the frisee into the same bowl, add the remaining olive oil and toss gently to coat. Place a pile of the watermelon mixture in the center of each plate of zucchini pieces and then shave the mojama with a mandolin over in paper thin slices.

*Dried tuna loin from Puglia or Spain

Serves 4