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A top-down shot of the finished Watermelon and Tuna Sashimi dish on a white serving platter. The ahi tuna and watermelon are cut into domino shapes and layered on the tray. Crumbled goat cheese and microgreens sit atop it.
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Watermelon and Tuna Sashimi

Servings: 2 servings
Author: Alex Snodgrass

Ingredients

  • 1 garlic clove minced
  • 1 hawaiian or thai chile very thinly sliced
  • 1 tablespoon toasted sesame oil
  • ¼ cup ponzu
  • ½ pound Sashimi or Sushi-grade Ahi Tuna
  • ¾ cup watermelon cut into thin domino-size slices
  • 1 tablespoon extra virgin olive oil
  • ¼ teaspoon flakey salt
  • ¼ cup microgreens (I used Daikon radish microgreens here)
  • 1 tablespoon crumbled goat cheese

Instructions

  • In a small bowl, whisk together the garlic, chile, sesame oil and ponzu. Set aside to allow flavors to meld.
  • Using a sharp knife, slice the tuna against the grain into thin, domino-size pieces.
  • Arrange the fish and watermelon on a plate, layering watermelon slices in between each of the tuna slices
  • Drizzle the tuna and watermelon with the olive oil and sprinkle with the flakey salt.
  • Pour or drizzle the ponzu mixture over the sashimi, reserving about 1 tablespoon of the ponzu mixture.
  • Sprinkle the microgreens and the goat cheese over the top and drizzle with the remaining ponzu mixture.

Nutrition

Calories: 336kcal | Carbohydrates: 7g | Protein: 28g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Cholesterol: 46mg | Sodium: 1032mg | Potassium: 366mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 2896IU | Vitamin C: 9mg | Calcium: 27mg | Iron: 2mg