Ahi Tuna Watermelon Salad
A bright, refreshing salad of marinated ahi tuna with watermelon, cucumber, shallot, and cilantro.
Servings: 4 servings
Ingredients
- 1 lb sushi-grade tuna trimmed and cut into 1/4-inch cubes
- 2.5 tbsp soy sauce or gluten-free soy sauce or coconut aminos
- 2.5 tsp fresh lime juice
- 1 tbsp grapeseed oil
- 1 tsp sesame oil
- 1 tsp honey
- 0.75 tsp fresh ginger minced
- 1 tsp garlic minced
- 0.125 tsp red pepper flakes
- 2 cups watermelon cut into 1/2-inch cubes
- 1 Persian cucumber sliced 1/8-inch thick (use a mandolin) and rolled
- 1 shallot finely sliced, for garnish
- cilantro or cilantro microgreens for garnish
Instructions
- Trim any skin from the tuna with a very sharp knife, then cut the tuna into 1/4-inch cubes and place them in a bowl.
- In a medium bowl, whisk together the soy sauce (or alternative), lime juice, grapeseed oil, sesame oil, honey, minced ginger, minced garlic, and red pepper flakes until combined.
- Pour the marinade over the tuna cubes and toss to coat evenly.
- Cover and refrigerate the tuna to marinate for at least 45–50 minutes.
- While the tuna marinates, slice the Persian cucumber 1/8-inch thick (use a mandolin if available) and roll the slices; cut the watermelon into 1/2-inch cubes and thinly slice the shallot.
- To serve, divide the marinated tuna among four plates, arrange watermelon cubes and rolled cucumber slices around the tuna, and garnish with sliced shallot and cilantro or microgreens. Taste and add salt if desired just before serving.
Equipment
- Sharp Knife
- Mixing Bowls
- Whisk
- Measuring Spoons
- mandolin (optional)
- Refrigerator
Notes
- Use sushi-grade tuna for safe raw consumption.
- Marinate the tuna at least 45–50 minutes for best flavor.
- Mandolin makes even cucumber slices easier and faster.
- Add salt to taste right before serving.