Virgin raspberry daiquiri with sumac tuna

Virgin raspberry daiquiri

4 ounces	Raspberries, (pureed) (Main)
½ ounce	Lemon juice
1 tsp	Caster sugar
2 ounces	Pineapple juice
½ ounce	Raspberries, (syrup, use monin brand if available)
1	Raspberries, (to garnish)
½ cup	Ice, (crushed))

Sumac tuna

2 Tbsp	Olive oil
600 g	Tuna
1 Tbsp	Sumac powder
1	Salt & freshly ground pepper

Directions

1. Blend all cocktail ingredients briefly, pour into glasses and garnish with fresh raspberries.
2. Cut the tuna into small cubes and marinate with the oil, sumac, salt and pepper for an hour, then sear briefly in a hot pan, serve with skewers.