5
2 ratings

Tuna Watermelon Salad Recipe

Watermelon

Fresh tuna adds a savory note to this sweet fruit salad that gets an Asian twist from a sesame peanut vinaigrette. Try serving this at your next cocktail or dinner party or stopping by MexiQ Kitchen & Draught if you're in the neighborhood and eating it at the restaurant. 

Click here to see 5 New Ways to Try Watermelon.

Ingredients

For the watermelon sorbet:

  • 2 pound 4 ounces watermelon (chopped, seeds, and rind removed)
  • 1 pound sugar
  • 2 cups water

For the sesame peanut vinaigrette:

  • 5 garlic cloves
  • 1 tablespoon Dijon mustard
  • ½ cup soy sauce
  • 1 cup peanuts
  • ½ cup white vinegar
  • 1 tablespoon honey
  • 1 tablespoon sesame oil
  • ¾ cup vegetable oil
  • Salt, to taste

For the cumin lime cream:

  • ½ cup sour cream
  • 2 teaspoon ground cumin
  • Juice from ½ lime
  • Salt, to taste

For the tuna:

  • 5 ounces tuna
  • 1 head frisee lettuce, chopped
  • 1 onion, diced
  • Cilantro, chopped
  • Blue corn tortilla chips, to serve

Directions

For the watermelon sorbet:

Place watermelon in blender and process until smooth. Combine sugar and water in sauce pan, bring to a boil and remove from heat. Mix watermelon purée and sugar water, chill in fridge until cool. Spin in ice cream machine using manufacturer’s directions. Freeze until set.

For the sesame peanut vinaigrette:

Combine all ingredients except oil and salt in blender and process until smooth. With blender still on, slowly add oil in a thin stream until all oil is incorporated. Check and adjust seasoning.

For the cumin lime cream:

Whisk all ingredients together and chill.

For the tuna:

Mix fresh chopped tuna with sesame peanut vinaigrette, salt, chopped frisee lettuce, diced onions and chopped cilantro. Smear cumin lime cream on plate, place tuna mix on plate, top with watermelon sorbet and serve with blue corn tortilla chips.