Servings: Makes 10
- 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 skewers: Dice the tuna into 3/4-inch cubes. Sprinkle each diced cube with tamari, extra-virgin olive oil and a few sesame seeds. Allow the tuna to marinate for a few minutes while you cut the seedless watermelon in 3/4-inch cubes to resemble the ahi tuna. Slice the cucumber into 1/2-inch slices and cut slices into 4 equal-size wedges. Using a mandolin or very sharp knife, slice the radish as thin as possible while trying to maintain a nice and even round piece. Assemble the skewers, starting with a piece of watermelon, radish, tuna and, lastly, cucumber.
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.