- 1/2 pound ahi tuna , sushi-grade
- 1/2 cup tamari
- 1/2 cup black and white sesame seeds , toasted
- 1/4 seedless watermelon
- 1/2 seedless cucumber
- 3 radishes
- 2 lemons
- 3/4 cup extra-virgin olive oil
- 1/2 cup brown sugar
- 1/4 cup sea salt
- Pepper to taste
- 10 fancy bamboo skewers , with a tied end
To make lemon coulis: Using a zester or grater, grate the skin of 2 lemons. Avoid grating the white pith of the lemon because of its bitter flavor. Juice both lemons as well and combine the juice with the zest, brown sugar and the remainder of the extra-virgin olive oil in a blender. Blend until emulsified. Season the coulis with salt and pepper.
Just before serving, lightly drizzle the skewers with the lemon coulis and the toasted sesame seeds.