"Watermelon Tuna with Watermelon Gazpacho & Spicy Herb Oil:

Watermelon Tuna with Watermelon Gazpacho & Spicy Herb Oil


Summer is finally here in Australia and THE GODS have your perfect summer recipe that will freshen you right up!

  • Gluten Free
  • Serves: 4

Ingredients Watermelon Tuna:

  • 1500 g watermelon, cubed
  • 5 g sesame oil
  • 50 g soy sauce
  • 2 g chili flakes
  • 2 g nori seaweed flakes
  • 30 g neutral flavoured oil

Ingredients Watermelon Gazpacho:

  • ½ cubed fresh watermelon
  • 3 large Roma tomatoes (halved)
  • 1 small cucumber (peeled)
  • 1 medium red capsicum (cored)
  • 1/2 small red onion
  • 3 small garlic cloves
  • 1/3 cup packed fresh mint leaves
  • 3 tbsp olive oil
  • 3 tbsp red wine vinegar
  • 1 tsp sea salt
  • 1/2 tsp freshly cracked black pepper
  • 1 tsp ground cumin

Ingredients Herb Oil:

Ingredients Serving:

  • Fresh Dill

Instructions Watermelon Gazpacho:

Combine all ingredients together in a blender.  Puree for 1 minute, or until the soup reaches your desired consistency.  Taste and season with extra salt, pepper and/or cumin if needed.

Sieve to get a nice smooth soup.

Refrigerate in a sealed container for 4 hours, or until completely chilled.

Instructions Herb Oil:

First, blanch your herbs and once blanched pop in ice cold water.

Next, blend the herbs, Thai Dressing Sauce and oil together.

Pop on a medium heat and cook until the temp reaches 65C, remove off heat and leave to cool.

Instructions Watermelon Tuna:

Top and tail the melon and peel of the rind with a knife. Then, cut the watermelon into large cubes.

Mix watermelon with sesame oil, soy sauce, chili flakes, seaweed and oil and leave the rest in the fridge for a minimum of 6 hours.

Reserve leftover marinade and place watermelon on parchment lined baking sheet and bake at 180C  1-1.5 hours.

To leftover marinade add garlic, chili and soy to enhance the flavour. Once watermelon is finished cooking it will resemble raw tuna. Transfer watermelon into a bowl while still hot and coat in the leftover marinade.

Leave to cool and then pop in the fridge.

Once cold cut into small cubes.

To Serve:

Get a small bowl or a cup.

Pop in your watermelon gazpacho, watermelon tuna in the middle and spicy herb oil around.

Now Enjoy!

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