Watermelon "Tuna" with Roasted Tomato Vinaigrette and Fennel Salad

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.

Prep Time4

Cook Time0

Course: Appetizer, Dressings, lunch, Salad

Cuisine: Asian

Keyword: fennel, maple vinaigrette, roasted tomatoes, Soba Noodles Bowl with Shredded Carrot, Peanuts, and Fresh Herbs, sushi, watermelon, watermelon sushi, watermelon tuna

Servings:

Calories: 28kcal

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

Alternatively you can serve this dish warm. Warm all the components of the dish except the fennel herb salad.

Nutrition