Avocado-Wasabi Cream with Watermelon 'Tuna'
A refreshing and innovative dish combining creamy avocado, spicy wasabi, and sweet watermelon, perfect for summer gatherings.
Servings: 4 servings
Calories: 200kcal
Ingredients
For the Watermelon Tuna
- 300 g seedless watermelon Sweet, juicy, and refreshing, acts as the star.
- 1 tbsp soy sauce or tamari Enhances flavor with a touch of saltiness.
- 1/2 tbsp sesame oil Adds depth with a nutty aroma.
- 1 tsp rice vinegar Bright tangy flavor balancing the dish.
- Optional dash of lime juice or mirin Brightens taste or adds sweetness.
- Pinch sea salt Rounds off the taste.
For the Avocado-Wasabi Cream
- 1 ripe avocado Offers a luxurious base rich in healthy fats.
- 1 tsp freshly grated wasabi or wasabi paste Adds a kick and unique zest.
- 1 tbsp lime juice Brightens the cream's flavor.
- 2 tbsp full-fat coconut milk or vegan yogurt Adds creaminess to the sauce.
For Garnishing
- 1 tbsp black sesame seeds Adds a nutty crunch.
- 1 cup microgreens (radish, shiso, or coriander sprouts) Adds freshness and flair.
- Optional edible flowers or pickled ginger Enhances visual appeal.
Instructions
Preparation
- Slice the watermelon into even rectangles, each about 1 cm thick.
- In a shallow dish, whisk together soy sauce, sesame oil, rice vinegar, and lime juice. Coat each watermelon slice in this marinade and refrigerate for 15-30 minutes.
- Blend the avocado, wasabi, lime juice, and coconut milk until ultra-smooth. Season with salt to taste and chill.
Plating
- Arrange the marinated watermelon slices on a plate. Create quenelles of avocado cream beside them.
- Garnish with black sesame seeds and microgreens. Optionally add edible flowers or pickled ginger.
Notes
This dish is ideal for summer picnics or as a stunning appetizer. Avoid over-marinating the watermelon to prevent excessive saltiness.