Refresh Your Plate with Watermelon and Tuna Sashimi Delight

Discover the refreshing contrast of sweet watermelon and savory tuna with this Watermelon and Tuna Sashimi recipe, perfect for summer gatherings.

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Prep Time 15

Total Time 15

Servings: 4 servings

Course: APPETIZERS

Cuisine: Japanese

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Marinade

1 clove Garlic minced
1 piece Hawaiian or Thai chile very thinly sliced
1 tablespoon Toasted sesame oil
0.25 cup Ponzu

For the Sashimi

0.5 pound Sashimi or sushi-grade Ahi tuna
0.75 cup Watermelon cut into thin domino-size slices

For Serving

1 tablespoon Extra virgin olive oil
0.25 teaspoon Flaky salt
0.25 cup Microgreens
1 tablespoon Goat cheese crumbled

Equipment

Sharp knife
small bowl
Plate

Method

Preparation

In a small bowl, combine the minced garlic, sliced chile, toasted sesame oil, and ponzu. Give it a good whisk and set aside.
Using a sharp knife, carefully slice the sashimi-grade Ahi tuna against the grain into thin, domino-size pieces.
On a lovely plate, artfully arrange the tuna and watermelon by layering the slices.
Lightly drizzle the olive oil over the arranged sashimi and watermelon, then sprinkle the flakey salt on top.
Carefully pour or drizzle your prepared ponzu mixture over the sashimi display, reserving about a tablespoon of the sauce for later.
Finally, sprinkle the microgreens and crumbled goat cheese over the top, then finish with the remaining ponzu sauce.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 7gProtein: 22gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 300mgPotassium: 400mgSugar: 5gVitamin A: 700IUVitamin C: 20mgCalcium: 30mgIron: 1mg

Notes

Assemble your dish just before serving to keep the watermelon fresh. Always use sushi-grade tuna and fresh ingredients for the best results.

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