Make the garlic confit: Peel the garlic cloves and place in a small saucepan. Cover with olive oil and sprinkle with ¼ teaspoon of salt. Cook on low heat for 30-45 minutes, until garlic is soft and tender but not falling apart. Transfer the garlic to a clean jar and pour olive oil over the cloves. Let cool and then seal with an airtight lid.

Prepare the peppers: roast the bell and poblano pepper over the open flame of your gas stove (if you don’t have a gas stove you can use the broiler) until blackened on all sides, about 8-10 minutes. Place the peppers in a plastic bag to cool. Peel and seed each pepper and slice into strips ¼” wide by 1” long. Place the roasted bell pepper in a small bowl and mix with a ¼ cup of olive oil and ⅛ teaspoon of salt (set poblano pepper aside).

Assemble and layer ingredients (think of it like a mini-art project!): on a medium platter, begin by arranging a mix of tuna and snapper pieces about one inch apart from each other. Dab the harissa around the fish in 8 equal portions measuring a ½ teaspoon each. Cut cherry tomatoes in half and squeeze seeds evenly across the plate. Break up the cloves of garlic confit and evenly distribute over the fish. Scatter 12-14 slices of red pepper, 6-8 slices of poblano pepper and 8-10 lemon slices around the plate. 

To finish, spoon olive oil over the fish, top with the juice of ½ a fresh squeezed lemon, cilantro leaves and maldon sea salt.