Lunch

Ahi Tuna Watermelon Salad

Sweet watermelon cubes and cool rolled cucumber slices cradle cubes of sushi-grade tuna steeped in a ginger-lime marinade. Each bite delivers a bright, savory-spicy burst balanced by juicy sweetness and a whisper of sesame.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Ahi Tuna Watermelon Salad
Total
10 min
Prep
10 min
Serves
4

Nutrition per Serving

Calories
217
Protein
30g
Carbs
13g
Fat
6g
Fiber
1g
Sugar
8g
Sodium
430mg

Ingredients

  • 1 lb sushi-grade tuna
  • 2 1/2 tbsp soy sauce (or GF soy sauce, coconut aminos for Paleo or W30)
  • 2 1/2 tsp fresh lime juice
  • 1 tbsp grapeseed oil
  • 1 tsp sesame oil
  • 1 tsp honey
  • 3/4 tsp minced fresh ginger
  • 1 tsp minced garlic
  • 1/8 tsp red pepper flakes
  • 2 cup 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

Instructions

  1. 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.
  2. In a medium bowl whisk soy sauce, lime juice, oil, sesame oil, honey, garlic, ginger and red pepper flakes.
  3. Pour over tuna, add salt to taste at the very end. Marinate at least 45 to 50 minutes in the refrigerator.
  4. To serve, grab 4 plates, divide the tuna and place a few watermelon cubes around, add cucumber and garnish with shallots and cilantro.