This fresh and light dish is served with sourdough, lemon and chives.
Place the watermelon into a re-sealable bag with a pinch of salt and place in the fridge for 2-3 days.
Preheat the oven to 150C/300F/gas 4.
Toast your bread in a toaster, then slice in half widthways so you have one toasted side and one untoasted side, then place between 2 thin trays and bake in the oven for 5 minutes until hard. Remove and cool between the trays.
Lay a sheet of cling film onto the work surface and lay the tuna onto it then cover with a second sheet of cling film. Bat the tuna very gently with a rolling pin so that you have an evenly thin piece, finishing by rolling it flat – about 2mm thick. Repeat with each piece.
Take a bowl the same size as the centre of the plate you are going to serve on, turn it upside down and place onto the cling film lined tuna. Cut around the bowl so you are left with a disc of tuna then set aside the disc of tuna aside. Chop the trimmings very finely and place into a bowl.
Add a squeeze of lemon juice, the chives and shallots and season with sea salt and black pepper and mix together.
Slice the watermelon into pieces. Heat a frying pan until hot, add the butter and only when it’s nut brown add the watermelon and fry on each side for a minute or until browned and hot through. Add a pinch of salt then tip onto a plate.
Place a spoonful of tuna tartare onto the toast and place a piece of the cooked watermelon on top. Place onto a serving plate. Lift the cling film off of the tuna disc and flip over. Lay on top of the tartare and lift off the second sheet of clingfilm. Drizzle with the extra virgin olive oil and brush all over the tuna. Garnish with a little shallot and plenty of chives, a squeeze of lemon juice and some freshly ground black pepper.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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