Eten & drinken

Watermelon and Tomato “Spicy Tuna” Tartare

WÜSTHOF Classic 8" Chef's Knife

Zutaten

  • 1 mini watermelon, finely diced
  • 2 heirloom tomatoes
  • 2 ½ tablespoons of soy sauce
  • ½ inch ginger knob, grated
  • 1-2 tablespoons red chile paste
  • Salt, to taste

For the spicy mayo:

  • 2 teaspoons sriracha
  • 4 tablespoons vegan mayo
  • 1 teaspoon sesame oil
  • 2 teaspoons lime juice

To Serve:

  • 1 ½ cups cooked rice
  • 2 avocados halved and thinly sliced
  • sliced cucumber
  • any other vegetables your heart desires

Zubereitung

  1. Combine diced watermelon, tomatoes, soy sauce, ginger, chili paste and salt in a large bowl. Set bowl aside to marinate for at least 30 minutes or overnight.

  2. In a small bowl whisk together sriracha, mayo, sesame oil and lime juice, set aside.

  3. Using a ring mold, layer rice and the watermelon tomato mixture. Press to compact and remove the ring.

  4. Drizzle the spicy mayo and top with sesame seeds, scallions or other garnishes of choice. Serve with avocado and cucumber slices.

  5. Additional toppings you could add: edamame, mango, crispy onions, cilantro, etc.

From Andrea Loret de Mola

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