Description
Juicy watermelon and soy-marinated Ahi tuna with cucumbers makes a delicious, light, summer salad appetizer or first course when you need a dish to impress!
Yield: 4servings | Serving Size: 1/4
Ingredients
1lbsushi-grade tuna
2 1/2tablespoonssoy sauce, or GF soy sauce, coconut aminos for Paleo or W30
2 1/2teaspoonsfresh lime juice
1tablespoongrapeseed oil
1teaspoonsesame oil
1teaspoonhoney
3/4teaspoonminced fresh ginger
1teaspoonminced garlic
1/8teaspoonred pepper flakes
2cupswatermelon, half-inch cubes
1Persian cucumber, sliced 1/8-inch thick with mandolin, rolled tight
1shallot finely sliced, for garnish
cilantro or cilantro micro greens for garnish
Instructions
- Using a very sharp knife, trim away any skin from the tuna fillet. Cut the tuna into 1/4-inch cubes and place in a bowl.
- In a medium bowl whisk soy sauce, lime juice, oil, sesame oil, honey, garlic, ginger and red pepper flakes.
- Pour over tuna, add salt to taste at the very end. Marinate at least 45 to 50 minutes in the refrigerator.
- To serve, grab 4 plates, divide the tuna and place a few watermelon cubes around, add cucumber and garnish with shallots and cilantro.
Last Step:
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Nutrition
Serving: 1/4, Calories: 217kcal, Carbohydrates: 13g, Protein: 29.5g, Fat: 5.5g, Saturated Fat: 0.5g, Cholesterol: 44mg, Sodium: 429.5mg, Fiber: 1g, Sugar: 8g
