Watermelon and Tuna Crudo

🧂 Ingredients

• 200 g watermelon
• 225 g ahi tuna
• pinch fennel seed
• 4-5 black peppercorns
• pinch salt

  more to taste, if desired
• 2 tbsp extra virgin olive oil
• 1 tbsp lemon juice (fresh squeezed)
• 2 tsp white wine vinegar
• 1.5 tbsp shallots

  finely minced
• scallion greens

  to garnish (optional)
• crusty bread

  to serve (optional)

Instructions

• 1 Slice the scallion greens into long, thin ribbons (i.e. along the length of the
  stalk). Fill a bowl with ice water, and place the scallions in the water. They
  should curl up and be ready to use by the time you're ready to serve.
• 2 Dice the watermelon into small cubes (I went with about 1 cm square, but you can
  go with whatever size you think will work best). Set aside.
• 3 Using a very sharp knife, cut the tuna into small cubes or small pieces (cubes
  are nice for presentation, but any small bite-sized pieces will work). Set
  aside, separate from the watermelon. (Note - if you're having trouble cutting
  the tuna, put it in the freezer for 20 minutes and then cut it, but be careful
  not to leave it too long or you'll affect the texture).
• 4 Place the fennel seeds, peppercorns, and salt in a spice grinder or mortar and
  pestle and pulverize. Toss the spice blend with the tuna and set aside to cure
  for 7-10 minutes.
• 5 While the tuna is curing, combine the olive oil, lemon juice, vinegar, and
  shallots in a small bowl. Toss the mixture with the watermelon and let stand for
  5 minutes.
• 6 After the curing time has passed, combine the tuna and watermelon gently in a
  serving bowl. Take care not to crush the watermelon or shred the tuna. Taste and
  adjust the salt, if necessary. Chill in the refrigerator for 3-4 minutes, then
  serve with slices of crusty bread and topped with scallions.

Nutrition Info