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!
Ahi Tuna Watermelon Salad
- 1 lb. Sushi-grade tuna
- 2½ Tbsp. Soy sauce, or GF soy sauce, coconut aminos for Paleo or W30
- 2½ tsp. Fresh lime juice
- 1 tbsp. Grapeseed oil
- 1 tsp. Sesame oil
- 1 tsp. Honey
- ¾ tsp. Minced fresh ginger
- 1 tsp. Minced garlic
- ⅛ tsp. Red pepper flakes
- 2 cups Watermelon, half-inch cubes
- 1 Persian cucumber, sliced 1/8-inch thick with mandolin, rolled tight
- 1 Shallot finely sliced, for garnish
- cilantro or cilantro micro greens for garnish
- 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.
1 servings per container
- Amount Per ServingCalories217
- % Daily Value *
- Total Fat
- Saturated Fat 0.5g 3%
- Cholesterol 44mg 15%
- Sodium 429.5mg 18%
- Total Carbohydrate
- Dietary Fiber 1g 4%
- Sugars 8g
- Protein 29.5g 59%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.