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August 07, 2018

Tuna Tartare with Endive Watermelon Salad

August 07, 2018/ Lucy Waverman

Ingredients

Tune Tartare

8 ounces (250 grams) sushi-grade tuna
2 tablespoons chopped shallots
1 teaspoon capers
1 tablespoon lemon juice
¼ teaspoon grated lemon rind
½ teaspoon chopped green chili
2 tablespoons olive oil
1 teaspoon soy sauce
2 tablespoons chopped coriander
Salt and freshly ground pepper
Salad
1 large Belgian endive, thinly sliced into rounds (about 1½ cups)
½ cup diced watermelon
1½ cups watercress leaves
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
¼ teaspoon Maldon salt

Method

Finely chop tuna by hand or in the food processor until chunky. Stir in shallots, capers, lemon juice and rind, chili, olive oil and soy sauce. Toss with coriander and season with salt and pepper.

Combine endive, watermelon and watercress. Sprinkle with lemon juice and olive oil and season with Maldon or other salt. Divide salad among four plates and top with a scoop of tuna tartare.

Lucy Waverman's Kitchen

Lucy Waverman's Kitchen

All recipes

Lucy Waverman's Kitchen

These recipes are developed, tested and re-tested until perfect. Try one at home tonight.

Tuna Tartare with Endive Watermelon Salad

Ingredients

Method