Watermelon and Tuna Sashimi

In a small bowl, whisk together the garlic, chile, sesame oil, and ponzu. Set aside to allow flavors to meld. Using a sharp knife, slice the tuna against the grain into thin, domino-sized pieces. Arrange the fish and watermelon on a plate, layering watermelon slices in between each of the tuna slices. Drizzle the tuna and watermelon with the olive oil and sprinkle with the flakey salt. Drizzle the ponzu mixture over the sashimi and watermelon, reserving about 1 tablespoon for the microgreens. Sprinkle the microgreens and the goat cheese over the top and drizzle with the remaining ponzu mixture. Enjoy!