Tuna Carpaccio with Caramelised Watermelon

A head-turning starter featuring prepared watermelon, raw sushi-grade tuna, and a zingy lemon dressing served on crisp sourdough toast.

Seafood Appetiser Summer Sophisticated Tuna

Estimated Nutrition

Calories

228.1

kcal / serving

912.4 kcal total

Carbs

14.6g

per serving

58.5 g total

Fat

13.3g

per serving

53.2 g total

Protein

13.7g

per serving

54.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

knob of butter

Fruits

0.25

piece

Watermelon

peeled, cut into 1cm thick slices

piece

Lemon

juice only

GrainsCereals

slice

Sourdough Bread

thin slices

NutsSeeds

tbsp

Chive

very finely chopped, plus extra to serve

pinch

Sea Salt

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

tbsp

Extra Virgin Olive Oil

to serve

Seafood

200

Tuna Loin Steaks

sushi-grade, approx 50g each

Vegetables

piece

Shallot

very finely chopped, plus extra to serve

Method

Toast sourdough, slice widthways, and bake between trays for 5 minutes until crisp.

Flatten tuna steaks between cling film to a 2mm thickness using a mallet.

Trim flattened tuna into circles using an upturned bowl as a guide.

Spoon tartare onto toast with watermelon and serve alongside tuna carpaccio brushed with oil and lemon.

Preheat your oven to 150°C.

Chill watermelon slices with salt in a re-sealable bag for 2 to 3 days.

Fry chopped watermelon in browned butter for 1 to 2 minutes per side until caramelised.

Mix finely chopped tuna trimmings with half the lemon juice, chives, shallots, and seasoning.