Tuna and Watermelon, Watermelon Dashi, Avocado, Jalapeno, Sea beans, Lime Oil, Micro Wasabi
Recipe Courtesy of TJ Garrish, Chef De Cuisne/ Executive Sous Chef, Elkridge Club (Baltimore, Md.)
Ingredients
- For Watermelon Dashi
- Pureed Watermelon - 4 quarts
- Yuzu - 1 cup
- dried Kombu - 1 oz.
- packed dried Bonito Flakes - 1 oz.
- cilantro - 1 bunch
- For Avocado Jalapeno Salsa
- avocado - 1 (brunoise)
- jalapeno - 1 (brunoise)
- Yuzu - 2 ozs.
- cilantro - 1 oz. (minced)
- salt - to taste
- For Lime Oil
- lime - 1 (zested)
- olive oil - 1 cup
- For compressed watermelon
- watermelon - 1 whole
- salt - 1 tsp.
- cryovac bag - 1 large
- For Tuna
- Ahi Tuna - 1 lb.
- salt - to taste
Instructions
For Watermelon Dashi:
- Combine pureed watermelon, yuzu and Kombu in a medium saucepan. Bring to a bare simmer over medium heat. Remove from heat and add bonito flakes and cilantro. Let stand for 5 minutes. Strain through a fine mesh strainer and discard Kombu and bonito, Dashi can be stored in the refrigerator for up to 1 week.
For Avocado Jalapeno Salsa:
- Combine Avocado and Jalapeno in mixing bowl then combine yuzu, cilantro, and salt to taste. Mix well and reserve.
For Lime Oil:
- Place oil in small saucepan and the zest of 1 lime to oil, place over medium flame and heat for 3 min, strain and reserve.
For Compressed Watermelon:
- Clean rind from watermelon, cut into 1 inch x 1 inch x ¼ inch squares. Season with salt then place and cryovac bag and compress to vac 96.7.
For Tuna:
- Slice tuna into 1 inch x 1 inch x ¼ inch squares. Season with salt and reserve.
- Place tuna and watermelon in alternating layers in a bowl, using two spoons quenelle the avocado jalapeno salsa and place on top of tuna and watermelon. Place 4 oz. watermelon dashi in the bottom of the bowl. Garnish with sliced jalapeno, rinsed sea beans, micro wasabi and lime oil.
