Tuna with Salted Plums, Fennel and Wild Radish

Recently I prepared a big eye tuna that was rolled in wild fennel pollen and then cold-smoked and served raw.  I paired the tuna with red and green plums from the orchard.  The plums were picked slightly green to keep them away from the birds - so I shaved them and tossed them with sea salt for a few minutes.  This idea came from my experience working in Hawaii - where ling hi mui is a popular seasoning on everything from shaved-ice to popcorn.  On this dish the salted plum provides both the salt and acidity to balance the lightly smoked fish.  Wild radish blossoms and radish pods finish the plate.