Big Eye Tuna & Watermelon Recipe

Inspired by Aba

Time30m

Serves4

radish, cucumber, yuzu nigella vinaigrette

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Ingredients

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Main Ingredients

14 1/8 oz (400 grams) Big Eye Tuna

10.6 oz (300 grams) Watermelon

Vegetables

3 1/2 oz (100 grams) Radish

5.29 oz (150 grams) Cucumber

Yuzu Nigella Vinaigrette

1/4 cup (60 ml) Yuzu juice

1/3 cup (80 ml) olive oil

1 tbs Honey

Method

Preparation of Tuna and Watermelon

Prepare the Big Eye Tuna

Using a sharp knife, cut the big eye tuna into 1-inch cubes. Place in a bowl and set aside.

Prepare the Watermelon

Cut the watermelon into 1-inch cubes. Make sure to remove any seeds, then set aside in a separate bowl.

Vegetable Preparation

Slice the Radish

Thinly slice the radish using a mandoline or sharp knife. Place in a bowl of cold water to keep them crisp.

Slice the Cucumber

Cut the cucumber in half lengthwise, then slice into thin half-moons. Set aside.

Yuzu Nigella Vinaigrette

Make the Vinaigrette

In a small bowl, whisk together the yuzu juice, olive oil, honey, nigella seeds, salt, and black pepper until well combined.

Assembly

Combine All Ingredients

In a large serving dish, arrange the tuna and watermelon cubes. Scatter the sliced radish and cucumber over the top.

Drizzle with Vinaigrette

Drizzle the prepared yuzu nigella vinaigrette over the assembled dish. Toss gently to combine.

Serve

Serve immediately as a refreshing appetizer or light main course.