For the guacamole: Blend the 2 avocados, 1/4 onion, 2 tomatillos, juice of 3 limes, and the bunch of cleaned cilantro. If you prefer a lighter version, skip the guacamole. You can substitute with store-bought guacamole if desired.

For the hibiscus sauce: Boil the two cups of hibiscus flowers and use the water to make hibiscus tea. Strain the flowers.

Option 1. Fried hibiscus bed: On a cutting board, cut only the petals of the hibiscus and discard the center of each flower. Fry in a pan with a little water, chicken bouillon powder to taste, 1/4 chopped onion, and the tablespoon of minced garlic.

Option 2. Hibiscus sauce: Blend the strained hibiscus flowers with water and chicken bouillon to taste. Fry 1/4 onion and a tablespoon of minced garlic with oil in the pan, strain the sauce from the blender over it, and let it heat.

Grill the tuna medallion in a pan with a little olive oil and pepper, making small cuts in the center to ensure it's well-cooked, if desired.

Serving: Place the fried hibiscus bed or hibiscus sauce on the plate, with a little guacamole sauce around it. Place the tuna medallion on top.