WATERMELON TUNA RECIPES

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WATERMELON TUNA CEVICHE RECIPE - TABLESPOON.COM



Watermelon Tuna Ceviche Recipe - Tablespoon.com image

An easy, no-cook, super refreshing summertime dish made with watermelon and tuna.

Provided by The Food in My Beard

Total Time 30 minutes

Prep Time 30 minutes

Yield 2

Number Of Ingredients 9

1/4 pound sushi-grade tuna
1/2 small red onion, diced
1 cup diced watermelon
1 clove garlic, grated
1/4 English cucumber, diced
1/2 poblano pepper, diced
15 mint leaves, chopped
2 limes, juiced
1 orange, juiced

Steps:

  • With a sharp knife, cleanly dice the tuna to match the watermelon. The rest of the veggies should be diced smaller.
  • Put all the diced ingredients into a bowl and mix with the lime juice, orange juice and a few pinches of salt.
  • Let the mixture sit in the lime juice for 15 minutes, stirring occasionally, in the fridge before serving.
  • Serve with chips or just in a bowl.

Nutrition Facts : ServingSize 1 Serving

TUNA-AND-WATERMELON POKE BOWLS RECIPE | MYRECIPES



Tuna-and-Watermelon Poke Bowls Recipe | MyRecipes image

This poke bowl is super delicious and flavorful, complete with umami-soy saltiness and citrus notes. Poke should only be made with sushi-grade tuna, which you can find at specialty stores like Whole Foods or your local fishmonger. If you can’t find yellow watermelon, use cantaloupe—that ingredient’s more about color contrast. Letting the fish and fruit “marinate” really allows the flavors to meld. Make sure the sauce gets nicely pureed so it’s super smooth—in a regular blender, that means at least a minute or two. The fruit can last overnight, but the fish shouldn’t go for more than a few hours. Serve with all the accoutrements, and customize to your heart’s content. 

Provided by Julia Levy

Total Time 1 hours 20 minutes

Yield Serves 4 (serving size: 1 cup tuna, 1 1/4 cups watermelon)

Number Of Ingredients 17

1 pound sushi-grade yellowfin tuna, cut into 1/2-in. cubes (about 3 cups)
1?½ cups (1/2-in.) cubed watermelon (from 1 small melon)
1?½ cups (1/2-in.) cubed yellow watermelon or cantaloupe (from 1 small melon)
½ cup ponzu sauce
6 tablespoons rice vinegar
¼ cup toasted sesame oil
2 tablespoons mirin
2 tablespoons tahini (sesame paste)
4 teaspoons grated fresh ginger (from 1 [2-in.] piece ginger)
4 teaspoons Asian chile-garlic sauce
Cooked sushi rice
Cooked, shelled edamame
Sriracha mayo sauce
Sliced avocado
Fresh cilantro
Thinly sliced scallions
Toasted sesame seeds

Steps:

  • Place tuna cubes in a medium bowl. Place watermelon cubes in a separate medium bowl. Process ponzu sauce, vinegar, sesame oil, mirin, tahini, ginger, and chile-garlic sauce in a blender until smooth, 2 to 3 minutes. Pour half of the ponzu mixture over tuna in bowl; pour remaining mixture over watermelon in separate bowl. Cover bowls; marinate in refrigerator to desired taste, 1 to 2 hours. To serve, assemble tuna and watermelon with desired serving options in serving bowls.

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