Tuna tartare with watermelon
6 servings
60 minutes
Tuna tartare with watermelon is an exquisite blend of freshness and spiciness, embodying refined taste and harmony. Originating from Italian cuisine, this dish combines the tenderness of tuna with the juicy sweetness of watermelon, creating a stunning contrast of textures and shades. A marinade of citrus juice, ginger, and soy sauce adds subtle spice to the fish, while a mix of seven spices deepens the flavor. Fresh mint and green onions complete the composition, highlighting the dish's summery lightness. Perfect for serving in chilled glasses, this tartare refreshes on hot days and makes an elegant appetizer for a dinner party. It impresses with its uniqueness, sophistication, and balance, turning simple ingredients into true gastronomic poetry.
1
Chill the glasses or cups in which you plan to serve the appetizer well (but do not freeze them, otherwise the tartare will stick to the walls).
2
Cut the tuna into cubes.
- Tuna: 400 g
3
Squeeze juice from lime and orange, peel and grate ginger. Collect the ginger juice and what has been properly grated (throw away the hairy scraps or brew tea with them, just for yourself).
- Lime: 1 piece
- Oranges: 0.5 piece
- Grated ginger: 50 g
4
Mix juice, ginger, and soy sauce. Marinate the tuna in this mixture for 15 minutes.
- Soy sauce: 1 tablespoon
5
Meanwhile, remove the seeds from the watermelon and cut it into cubes like the tuna. Place in a strainer to drain excess juice.
- Watermelon: 150 g
6
Chop the mint leaves (without stems) and onion finely.
- Mint: 3 stems
- Green onion tops (scallion greens): 5 piece
7
Drain the excess liquid from the tuna after marinating, combine it with watermelon, add the 'Togarashi' spice mix and mint, and gently mix everything.
- Shichimi togarashi (seven-spice blend): 1 tablespoon
- Mint: 3 stems
8
Pour into glasses, garnish with onion and whole mint leaves.
- Green onion tops (scallion greens): 5 piece
- Mint: 3 stems
9
Serve immediately.