Seared Tuna with Watermelon, Ginger Pickle Purée and Baby Leaves

Succulent seared tuna paired with griddled watermelon and a spiced ginger pickle purée, garnished with fresh baby leaves.

Healthy Seafood Spicy Ginger Tuna Watermelon

Estimated Nutrition

Calories

605.1

kcal / serving

2420.2 kcal total

Carbs

65.2g

per serving

260.8 g total

Fat

22.1g

per serving

88.4 g total

Protein

33.9g

per serving

135.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

100

Palm Sugar

CondimentsSauces

100

Tamarind Paste

Fruits

0.25

piece

Watermelon

cut into bite-sized pieces

NutsSeeds

tsp

tsp

tsp

pinch

to taste

pinch

Asafoetida

0.5

tsp

Mustard Seeds

piece

Curry Leaves

tbsp

Coriander Cress

OilsFats

tbsp

Rapeseed Oil

divided use

tbsp

Rapeseed Oil

for griddling

Seafood

500

Tuna

fresh, sliced into four pieces

Vegetables

200

Ginger

root, thinly sliced

piece

Green Chilli

slit open

piece

Red Chilli

dried

Lamb's Lettuce

salad mache

0.5

bunch

Radishes

breakfast radishes

tbsp

Sorrel Leaves

baby

Method

Heat two tablespoons of oil and fry cumin, sesame seeds, ginger, green chilli, and chilli powder with salt.

Cover with greaseproof paper and cook slowly for 40-45 minutes until the ginger is soft.

Cool the mixture and blend in a food processor with tamarind paste and palm sugar to a fine paste.

Heat remaining oil with asafoetida, dried chilli, and mustard seeds until the seeds pop.

Add curry leaves, stir for 30 seconds, then combine with the ginger paste and set aside.

Oil the tuna and watermelon then heat a large griddle pan.

Griddle the tuna for one minute per side and the watermelon until bar marks appear.

Smear the purée on plates, top with tuna and watermelon, and garnish with leaves and radishes.