Watermelon and Tuna Sashimi

Why You’ll Love This Recipe

This recipe is a delightful fusion of flavors and textures. The creamy richness of the tuna, the juicy, refreshing watermelon, and the subtle tang of the ponzu sauce come together to create an explosion of flavors in every bite. The toasted sesame oil adds a nutty finish, while the thinly sliced Hawaiian or Thai chile brings a mild heat that balances the sweetness of the watermelon. It’s the perfect dish for a summer gathering or a light, gourmet dinner.

Ingredients

• 1 garlic clove, minced
• 1 Hawaiian or Thai chile, very thinly sliced
• 1 tablespoon toasted sesame oil
• ¼ cup ponzu
• ½ pound sashimi or sushi-grade Ahi tuna
• ¾ cup watermelon, cut into thin domino-size slices
• 1 tablespoon extra virgin olive oil
• ¼ teaspoon flakey salt
• ¼ cup microgreens (Daikon radish microgreens recommended)
• 1 tablespoon crumbled goat cheese

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a small bowl, combine the minced garlic, sliced chile, toasted sesame oil, and ponzu. Stir well to blend the flavors together.
2. Slice the sashimi-grade Ahi tuna into thin, bite-sized pieces.
3. On a serving plate, arrange the watermelon slices in a neat layer.
4. Top the watermelon slices with the Ahi tuna pieces.
5. Drizzle the ponzu sauce mixture over the watermelon and tuna.
6. Drizzle the extra virgin olive oil over the dish, and sprinkle with flakey salt.
7. Garnish with microgreens and crumbled goat cheese for an added layer of flavor and texture.

Servings and Timing

This recipe serves 2-3 people as an appetizer or light meal. It takes about 15-20 minutes to prepare, making it a quick and impressive dish for any occasion.

Variations

• Vegetarian Version: Replace the tuna with thin slices of avocado or marinated mushrooms to create a plant-based version of this dish.
• Additional Heat: For those who enjoy more spice, add extra slices of Thai chile or drizzle a bit of sriracha over the dish.
• Different Fruits: Swap the watermelon for other juicy fruits like mango, papaya, or even cantaloupe for a unique twist.

Storage/Reheating

This dish is best served fresh, as the delicate texture of the sashimi and the watermelon will not hold up well to storage. If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. It is not recommended to reheat this dish.

FAQs

1. Can I use a different type of fish for this recipe?

Yes, you can use other types of sashimi-grade fish like salmon, yellowtail, or even swordfish. However, make sure the fish is sushi-grade to ensure it’s safe to eat raw.

2. What is the best way to cut the watermelon for this dish?

Cut the watermelon into thin, uniform slices about the size of small dominoes. This shape helps balance the texture with the tuna and gives the dish an elegant look.

3. Can I make this recipe in advance?

This dish is best served fresh to preserve the flavor and texture of the tuna and watermelon. You can prepare the ponzu sauce and slice the watermelon ahead of time, but assemble the dish just before serving.

4. What can I substitute for microgreens?

You can substitute microgreens with arugula, baby spinach, or even fresh herbs like cilantro for a similar peppery flavor and fresh texture.

5. Is it safe to eat raw fish in this recipe?

Yes, as long as you use high-quality, sushi-grade fish that has been properly handled and stored. Always purchase your fish from a trusted source to ensure safety.

6. Can I use store-bought ponzu sauce?

Yes, store-bought ponzu sauce works great in this recipe. Just be sure to choose one that is fresh and high-quality to get the best flavor.

7. How can I make the dish spicier?

To make this dish spicier, increase the amount of Hawaiian or Thai chile or add a bit of chili oil or sriracha over the top for extra heat.

8. Can I substitute goat cheese?

If you’re not a fan of goat cheese, you can substitute it with feta cheese or a mild creamy cheese like ricotta salata for a similar texture.

9. Is there a substitute for sesame oil?

If you don’t have sesame oil, you can use olive oil or avocado oil as an alternative, though it will change the flavor slightly.

10. What is the best way to serve this dish?

This dish is best served chilled or at room temperature, and it makes a great appetizer or light main course for a summer dinner.

Conclusion

Watermelon and Tuna Sashimi is a stunning and delicious dish that perfectly balances sweet, savory, and spicy flavors. The tender, sashimi-grade tuna combined with the crisp sweetness of the watermelon and the zesty ponzu sauce makes this dish a standout. Whether you’re hosting a gathering or simply want a light meal, this refreshing dish is sure to impress!

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