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Watermelon and Tuna Salad with Crispy Nori Chips
Recipe by Alex Crisp
Try this delicious Watermelon and Tuna Salad with Crispy Nori Chips
- Steps
- Ingredients
Steps
- Slice tuna into 1.2cm x 1.2cm cubes. Sprinkle with sesame oil and salt and leave in fridge until ready to serve.
- For the Marinated Watermelon, slice watermelon into 1cm x 1cm cubes.
- Mix ponzu and yuzu in a bowl with a pinch of salt flakes. Add watermelon to marinade and let sit for 15 minutes.
- For the Nori Chips, heat oil in a 25cm (or larger) frypan, on a medium heat until it reaches 180°C.
- Quickly dip a rice paper sheet in a wide shallow bowl of water then immediately lay flat on top of a nori sheet. Pat down to ensure no air bubbles are between the rice and nori sheet layers. Using a paper towel, dry both sides of the sheets to remove as much water as possible. If possible allow to dry out.
- Add the sheet to the oil, nori side down, and fry for 30 seconds, pushing the sheets into the oil with a fork so that all parts of the sheet cook evenly. Remove and place on paper towel. Sprinkle sugar and salt, to taste. Repeat the process until all sheets are fried.
- To make the Avocado Wasabi Cream, use a stick blender to blitz avocado, lime juice and wasabi until smooth and creamy. Season with salt. Transfer to a piping bag and set aside.
- Prepare the garnishes by lightly toasting the sesame seeds in a pan until fragrant and slicing the spring onions finely
- To assemble, strain off marinade juices from watermelon, keep aside. Delicately toss watermelon and tuna. Add spring onions with a pinch of salt.
- Transfer to a serving dish, creating a little dome. Pipe avocado dots onto the salad and garnish with sesame seeds.
- Use watermelon juices to dress salad before serving.
