A light and easy recipe. The taste of tuna goes very well with the freshness of water melon. A perfect salad for summer’s eve.
Ingredients
Salad
- 600 gr Sushi grade tuna filet
- Half a watermelon
- 150 gr Snow peas
- 30 gr White sesame seeds
- Microgreen
Dressing
- 4 Tb Rapeseed oil
- 1 Tb Herb vinegar
- 1 Pn of Black lava salt
- 1 Pn of Black pepper
Marinade for tuna steak
- Half a lemon
- 2 Tb Roasted sesame oil
- 1 Pn of Dried chilli
- 1 Pn of Black lava salt
- 1 Pn of Black pepper
Marinade for watermelon
- 2 Tb Roasted sesame oil
Preparation
- Cut tuna filet into four pieces. Marinate the tuna steaks with the juice of half a lemon, 2 tbsp roasted sesame oil, a pinch of dried chilli, a pinch of black lava salt and a pinch of black pepper for 30 min in a plastic bag.
- Roast white sesame seeds in a frying pan without oil at mid temperature and allow to cool down for 10 minutes.
- Cut out four pieces of watermelon, using a ice cream scoop. Cut rest of watermelon in 4 mm thin sticks. Marinate the four watermelon balls and watermelon sticks with 2 tbsp roasted sesame oil for 15 minutes.
- Blanche snow peas for 3 minutes, drain and rinse with ice water in order to prevent it from cooking further. Cut snow peas into 4 mm thin sticks.
- Mix the watermelon sticks and snow peas together with rapeseed oil, herb vinegar, a pinch of black lava salt and a pinch of black pepper. Dip the watermelon balls half way in roasted sesame seeds.
- Grill the tuna filets for about 15 seconds on each side on a very hot grill.
- Cut the tuna steaks in quarter and arrange with the watermelon balls and the salad. Complete plates with micro greens.
Plating
