Bring the sushi restaurant home with this Watermelon and Tuna Sashimi! A light and refreshing dish that definitely packs a flavorful punch.
This is a creation from my last trip to Kauai and we quickly became obsessed! The fresh fish, fresh fruit, and peppers are just so satisfying. Aside from the flavor, one of my favorite things about this recipe is that it comes together really quickly. You start by whisking together a few flavorful ingredients to create a delicious sauce, and then all you need to do is slice your tuna and watermelon, assemble, and serve!
This dish is finished with a drizzle of olive oil and some flakey salt for a savory touch. Plus, the vibrant microgreens add a really fresh element, and the creamy goat cheese brings a slightly tangy flavor to this Watermelon and Tuna Sashimi dish. Once you add the ponzu mixture, this flavor combination will blow you away!
Ingredients:
- Garlic
- Thai Chile (or Hawaiian Chile if you can find!)
- Toasted Sesame Oil
- Ponzu
- Sashimi or Sushi-Grade Ahi Tuna
- Watermelon
- Extra Virgin Olive Oil
- Flakey Salt
- Microgreens
- Goat Cheese
Step-by-Step:
Step One: Make the sauce
In a small bowl, whisk together the garlic, chile, sesame oil, and ponzu. Set aside to allow flavors to meld.
Step Two: slice the tuna
Using a sharp knife, slice the tuna against the grain into thin, domino-size pieces.
step three: plate the tuna and watermelon
Arrange the fish and watermelon on a plate, layering watermelon slices in between each of the tuna slices. Drizzle the tuna and watermelon with the olive oil and sprinkle with the flakey salt.
Step Four: add the sauce
Pour or drizzle the ponzu mixture over the sashimi, reserving about 1 tablespoon of the ponzu mixture.
Step Five: Finish and serve!
Sprinkle the microgreens and the goat cheese over the top and drizzle with the remaining ponzu mixture. Serve and enjoy!
Recipe FAQs:
I recommend looking at a fish and seafood market near you! Some grocery stores sell sushi-grade tuna, too. They may be frozen in your market but I promise that is super fresh once defrosted!
I used Daikon radish microgreens for this recipe, but you can use any type of microgreen you have available to you!
Thai chile will work great, too!
Trust me, the brightness and creaminess of the goat cheese adds such a great flavor to this dish. But if you prefer to keep this dairy-free, feel free to omit.
I hope this Watermelon and Tuna Sashimi brings a vacation vibe to your next meal! Comment below if you try it!
Looking for more TUNA recipes? Try these!
Hawaiian-Inspired Spicy Tuna Poke
Seared Tuna and Soba Noodle Stir Fry Bowls
Seared Tuna Lettuce Cups with Wasabi Aioli
Watermelon and Tuna Sashimi
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 (I used Daikon radish microgreens here)
- 1 tablespoon crumbled goat cheese
Instructions
- In a small bowl, whisk together the garlic, chile, sesame oil and ponzu. Set aside to allow flavors to meld.
- Using a sharp knife, slice the tuna against the grain into thin, domino-size pieces.
- Arrange the fish and watermelon on a plate, layering watermelon slices in between each of the tuna slices
- Drizzle the tuna and watermelon with the olive oil and sprinkle with the flakey salt.
- Pour or drizzle the ponzu mixture over the sashimi, reserving about 1 tablespoon of the ponzu mixture.
- Sprinkle the microgreens and the goat cheese over the top and drizzle with the remaining ponzu mixture.
Nutrition
Food Photography and Styling by Eat Love Eats.
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