This watermelon “tuna” with roasted tomato vinaigrette and fennel salad can be served at room temp or warm if you slightly warm the dressing, roasted tomato, and watermelon sushi slices.
Have you ever had or made watermelon sushi before? I’m guessing probably not! You will not believe how the texture and look of watermelon is transformed by cooking it. It looks so close to the real thing that you could fool almost anyone by sight. But, what about taste?
The taste of watermelon “tuna” does not really taste like tuna, BUT it has a slight sea flavor from the nori and the texture is very close to resembling raw tuna. I didn’t want to throw a bunch of strange ingredients in a marinade and overcomplicate things here because I actually really like how the watermelon tastes after cooking it.
The accompanying flavors from the vinaigrette, roasted tomatoes, and fennel salad work very well with the watermelon sushi for a nice clean appetizer or light lunch. It will also impress everyone and I mean everyone!
The video below shows each step and the recipe follows. Seriously, you’ve got to try this 🙂
Watermelon "Tuna" with Roasted Tomato Vinaigrette and Fennel Salad
Ingredients
Watermelon "Tuna":
- .5 recipe watermelon sushi
- 4 roasted tomato halves
Vinaigrette:
- 2 roasted tomato halves
- .25 Cup roasted tomato juice
- 2 Tbsp. red wine vinegar
- .5 Cup extra virgin olive oil
- salt and pepper to taste
Fennel and Herb Salad:
- 1 fennel bulb cored and sliced very thin
- .5 Cup fresh herbs parsley, tarragon, basil, or whatever you prefer
- 2 tsp. extra virgin olive oil
- salt and pepper to taste
- 1 sheet nori cut into matchsticks
Instructions
- Prepare the watermelon “tuna” according to the recipe
- Add all the ingredients for the vinaigrette to a high-speed blender.
- Blend on high for 20 seconds.
- In a mixing bowl, combine the shaved fennel and herbs, Drizzle over extra virgin olive oil and salt and pepper. Mix well.
To Serve:
- Place a roasted tomato half on each plate. Place the watermelon “tuna” slices on top of the tomato. Top with the fennel herb salad and drizzle the tomato vinaigrette over. Cut the nori sheet into small matchstick size and garnish on top. Serve immediately.
Video
Notes
Nutrition