If Carlsberg were to make snack food it would probably be something like this.
The tuna was simply diced and marinated in a mixture of freshly squeezed orange juice, soy and rice wine vinegar. Don't leave it for too long as you want it raw and the longer you leave it in the citrus juices the longer it gently cooks.
The watermelon you could just chop, but I compressed it first in a vacuum bag on a very high setting and let it rest for a few hours. This changes the structure of the melon entirely making it more like steak tartar. It was then finely chopped with a little salt and olive oil.
To season just a little togarashi and were done.
My only wish is that tuna become less endangered so I can feel ok buying more in the future. Its a really indulgent treat and I firmly believe I would never get bored shoveling it down my big fat throat.
Watermelon and fishy tartare- how dare you take 2 of my favourite things and combine them in such an amazing and delicious sounding way? And then tell me how good it was to boot? You ought to be ruddy well ashamed of yourself.
Posted by: gastrogeek | August 28, 2009 at 03:39 PM