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1. For the Poached Knuckle: Remove knuckle from brine and pat dry. Vacuum-seal with Poaching Liquid ingredients and cook in water bath at 138u00b0F for 4 hours. Remove knuckle and let cool completely in the bag. Slice fully cooled pork knuckle on mechanical slicer into thin sheets.
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2. For the Tuna Escabeche: Put half the olive oil in a medium saute pan over medium-low heat. Add onions, garlic and coriander and sweat until onions become tender and translucent
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3. Turn heat to medium and add sherry wine and vinegar and reduce by a third. Add remaining ingredients through Sriracha and simmer for 5-10 minutes until flavors are rounded out. Remove from heat, add the remaining oil, and let pickling liquid cool to 132u00b0F
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4. While mixture cools, season tuna with salt and grill over high heat until rare and grilled on all sides. Let cool. Once liquid has cooled to proper temperature, pour liquid over grilled tuna. Hand-slice Tuna Escabeche into thin slices
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5. For the Green Goddess Dressing: Combine all ingredients in a blender and puree on low, increasing speed until mixture is smooth and emulsified. Season with salt and pepper as needed
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6. For the Salsa Verde: Combine ingredients until well mixed, season with salt and pepper to taste.
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7. Lightly dress blanched fava beans with a small amount of Salsa Verde
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8. To serve: Spoon a small amount of Green Goddess Dressing onto plate. Top with a few slices of Tuna Escabeche and dress with a spoonful of the pickling liquid. Top with thinly sliced pork knuckle, dressed fava beans and more Salsa Verde. Top with Garnish
