Tuna with watermelon
4 servings
30 minutes
Tuna with watermelon is an unexpected yet exquisite combination from Indian cuisine. The brightness of the watermelon harmonizes with the dense texture of the tuna, while kimchi adds a spicy note. Lime juice and mint refresh the taste, creating lightness and balance. This recipe evokes hot summer days and tropical pleasures, and its presentation with thin cucumber slices adds aesthetic elegance to the dish. The watermelon sauce made with Dijon mustard and egg yolk adds creaminess, making the dish even more refined. Tuna with watermelon is the perfect appetizer for gourmets who enjoy experimenting with unusual flavor combinations while savoring the contrast of sweetness and spiciness.
1
In a bowl, mix watermelon flesh, diced watermelon, and finely chopped celery. Add kimchi sauce and chopped mint, stir, then add lime juice and salt.
- Watermelon: 100 g
- Celery stalk: 20 g
- Kimchi: 60 g
- Mint: 2 g
- Lime juice: 10 ml
- Salt: 6 g
2
To prepare watermelon sauce, place 2 egg yolks, Dijon mustard, vegetable oil, watermelon juice, lime juice, 20 grams of kimchi sauce, and salt in a blender. Blend until smooth.
- Egg yolk: 2 pieces
- Dijon mustard: 30 g
- Vegetable oil: 260 ml
- Watermelon juice: 100 g
- Lime juice: 10 ml
- Kimchi: 60 g
- Salt: 6 g
3
Cut the tuna into small cubes.
- Tuna: 170 g
4
Peel the cucumber and slice it thinly, then roll the slices into a tube.
- Cucumbers: 40 g
5
Finely chop the red onion.
- Red onion: 5 g
6
Take an oval plate and arrange the tuna cubes, add salt and pepper. Top with 20 grams of watermelon salad and sprinkle with red onion.
- Tuna: 170 g
- Salt: 6 g
- Ground black pepper: 1 g
- Watermelon: 100 g
- Red onion: 5 g
7
Pour with watermelon sauce to taste.
- Watermelon juice: 100 g
8
