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:
- 150g Neutral oil
- 5g chives
- 20g basil
- 20g parsley
- 10g dill
- 3 Tbsp Thai Dressing Sauce
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!