Tuna Tartare with Compressed Watermelon скачать в хорошем качестве

Tuna Tartare with Compressed Watermelon

This bright and refreshing tuna tartare showcases the pure flavours of summer: ripe tomatoes, crisp cucumber, and compressed watermelon—brought together in a delicate dressing made from tomato essence, soy, lime, and a whisper of toasted sesame oil. The tartare is served wet, meaning it's fully dressed and glistening with a sauce that enhances rather than overwhelms. The tuna is paired with compressed watermelon for contrast in texture and sweetness, making this a dish that feels elegant, effortless, and seasonal. Ingredients (Serves 2) For the Tartare: Yellowfin Tuna (sashimi grade): 200 g, sinew removed, cut into small cubes Tomato (ripe): 1 medium, skinned, seeds reserved, flesh diced Cucumber: ½, peeled in stripes, deseeded, diced Compressed Watermelon: \~80 g, cut into cubes (optional; see below) Serrano Chilli: ½, finely sliced (adjust to taste) Micro Coriander: to garnish For the Dressing: Tomato Seeds (from 1 tomato) Salt: generous pinch (for extracting liquid) Light Soy Sauce: 1 tbsp Lime Juice: 1½ tbsp (adjust to taste) Extra Virgin Olive Oil: 2 tbsp (plus more for finishing) Toasted Sesame Oil: 1 drop Optional (for compressed watermelon): Watermelon: thick slices, seeds removed Vacuum sealer and bag (or chamber vacuum sealer) Method 1. Prepare Tomato Essence: Scoop out the seeds from the tomato and place in a bowl. Salt generously and set aside for at least 10 minutes to draw out the liquid. Lightly mash and strain through a fine sieve to collect the tomato essence. Discard solids. 2. Make the Dressing: In a bowl, combine tomato essence with soy sauce, lime juice, sliced Serrano chilli, olive oil, and one drop of toasted sesame oil. Stir well. Taste and adjust acidity and salt. 3. Prepare Vegetables: Peel and dice the tomato flesh (after blanching and skinning, if desired). Dice cucumber, removing seeds and some peel for better texture. Ensure all dice are similar in size to the tuna. 4. Prepare Watermelon (optional): If using compressed watermelon, place cubed watermelon in a vacuum bag and seal on high pressure using a vacuum sealer. Rest for 15 minutes to compress, then dice to match the tuna. If not compressing, simply dice fresh watermelon. 5. Cube the Tuna: Remove any sinew from the tuna and cut into small, even cubes. Keep chilled until ready to assemble. 6. Dress and Combine: In a mixing bowl, combine the tuna, tomato, cucumber, and compressed watermelon. Pour over the dressing and mix gently. If prepping in advance, omit lime juice until serving to prevent premature curing of the fish. 7. Plate: Spoon the tartare onto serving plates. Drizzle remaining dressing over and around the tartare. Finish with a little more extra virgin olive oil. Garnish with micro coriander. Notes: Compressed watermelon intensifies colour and sweetness but is optional. Avoid over-mixing the tartare to maintain visual clarity and structure. For larger portions, scale all ingredients evenly, but dress just before serving. ____ Follow us on Instagram:   / w2kitchn   #W2Kitchen #tunarecipe #tartare