Tuna & Watermelon Recipe

Prepare produce

Slice the gfcucumber into thin rounds or half-moons and place into a medium bowl. Cut the watermelon into 1/2" cubes and gently drain any excess juice on paper towels if very wet. Thinly slice the Fresno chili into rings, removing seeds if you prefer less heat. Tear the mint leaves from stems and set aside. If using microgreens or baby arugula, rinse and spin dry.

Season tuna

Pat the ahi tuna dry with paper towels. Lightly season all sides with 1/2 tsp salt and 1/4 tsp freshly ground black pepper.

Sear tuna (optional)

Heat a small heavy skillet (cast iron or stainless) over high heat until very hot. Add 1 tsp olive oil and swirl. Sear the tuna 30–45 seconds per side for a rare to medium-rare center (adjust time to desired doneness). Remove from pan and let rest on a cutting board for 2 minutes.

Slice tuna

Using a very sharp knife, slice the tuna into 1/4"–1/2" slices or bite-size pieces, depending on plating preference. Return slices to a bowl and keep warm briefly or chilled, according to desired serving temperature. If you prefer raw (tataki-style not seared), skip the sear step and slice raw tuna the same way.

Assemble salad base

In a large mixing bowl or on individual plates, arrange microgreens or arugula (if using). Add the cucumber slices, watermelon cubes, and half of the torn mint. Sprinkle the sliced Fresno chili evenly over the salad.

In a small bowl or jar combine 3 tbsp yuzu juice, 2 tbsp rice vinegar, 1 tbsp light soy sauce, 1 tsp toasted sesame oil, 3 tbsp neutral oil, 1 tsp honey, 1 tsp grated ginger, and 1 very small minced garlic clove. Whisk or shake vigorously until the honey is dissolved and the dressing emulsifies slightly.

Add 1 tsp nigella seeds, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Taste and adjust: add up to 1 tsp more honey for sweetness, or another 1/2 tbsp yuzu or rice vinegar for acidity. If dressing is too strong, whisk in a bit more neutral oil (1 tsp at a time).

Let the vinaigrette sit 5 minutes to allow nigella seeds and flavors to bloom; re-whisk before using.

Dress the salad: drizzle about 3–4 tbsp of the yuzu nigella vinaigrette over the assembled salad (adjust to taste). Gently toss once or twice to coat the cucumber and watermelon, taking care not to break the watermelon cubes.

Arrange tuna over the salad: place the sliced tuna pieces on top of the dressed salad in an attractive pattern.

Garnish: scatter the remaining torn mint leaves and toasted sesame seeds over the dish. Finish with a light sprinkle of flaky sea salt (about 1/2 tsp) and the remaining 1/4 tsp black pepper. If desired, drizzle an additional 1/2 tsp olive oil over the tuna slices for sheen.

Serve immediately so the watermelon stays crisp and the tuna remains at the intended temperature.