Whisk together the beer and flour, season with salt. Hold refrigerated.

Take 8 baby zucchini and blanch in salted water until tender. Puree in blender until smooth.

Place the fennel and remaining zucchini and squash in a small pan and cover with vegetable stock. Add 2 tablespoons of butter and braise over low heat until tender. Season with salt.

Place all ingredients for pea pesto except the olive oil into a blender and process until smooth. With the motor running, slowly drizzle in the extra-virgin olive oil

Place the salt block directly on the stove top and heat until hot about 5 minutes. Toss the tuna in olive oil and season with salt, fennel pollen and pepper. Place in a cryovac bag and cook, sous vide-style, at 130 degrees F for 10 minutes. Remove from the bag quickly sear the tuna on the salt block on all 4 sides.

Dip the blossoms in the beer batter and fry at 350 degrees F until golden brown. Smear the pesto across the plate and arrange the vegetables in the pesto. Slice the tuna thinly and place around the vegetables. Serve alongside fennel, courgettes, pesto and garnishes.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.