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http://www.lifestylefood.com.au/recipes/12475/tuna-sashimi-feta-and-watermelon

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Tuna Sashimi, Feta and Watermelon

Michael Psilakis of the celebrity-studded Anthos restaurant in New York puts the ancient flavours of Greece onto the modern table, reinventing old favourites for a glamorous new generation of Greek food lovers. His modern Greek cooking rethinks traditional recipes exploiting the earthy, robust, healthy Mediterranean flavours we all love so much.

Ingredients

  • Grilled Manouri

  • Dehydrated Watermelon

  • Pickled Watermelon Rind

  • Assemble

Method

  • Grilled Manouri:

  • 1.

    Paint the manouri with olive oil and season with salt and pepper. Grill on both sides until char-marked. Reserve.

  • Dehydrated Watermelon:

  • 1.

    1 cup finely diced fresh watermelon, rind reserved

  • 2.

    Spread the diced watermelon on a silpat mat and place in a 80°C oven. Prop the door open slightly with a balled-up dishtowel and dry until very hard. It should resemble hard candy.

  • Pickled Watermelon Rind:

  • 1.

    Lightly toast the spices in a dry saucepan.

  • 2.

    Add the wine and reduce by half. Stir in the vinegar, salt, and sugar.

  • 3.

    Strain the liquid over the diced rind and let soak overnight, or as long as possible. Lift from the pickling liquid before serving.

  • To Assemble:

  • 1.

    Mix together the fresh and dehydrated watermelon, and the pickled watermelon rind.

  • 2.

    Dress lightly with a little pickling liquid, olive oil, and dried lemon zest.

  • 3.

    Place about one teaspoon of the watermelon salad on top of the raw fish.

  • 4.

    Garnish with fresh dill and a small wedge of grilled manouri.

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» Top Wine Matches For This Recipe

Andrew Graham

Sparkling Whites, Dessert Wines and Pinot Gris are the best wines to pair with Tuna Sashimi, Feta and Watermelon.

 
 

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