Tuna Tartare with Endive Watermelon Salad

Tuna Tartare with Endive Watermelon Salad.jpg


Tune Tartare

  • 8 ounces (250 grams) sushi-grade tuna
  • 2 tablespoons chopped shallots
  • 1 teaspoon capers
  • 1 tablespoon lemon juice
  • ¼ teaspoon grated lemon rind
  • ½ teaspoon chopped green chili
  • 2 tablespoons olive oil
  • 1 teaspoon soy sauce
  • 2 tablespoons chopped coriander
  • Salt and freshly ground pepper
  • Salad
  • 1 large Belgian endive, thinly sliced into rounds (about 1½ cups)
  • ½ cup diced watermelon
  • 1½ cups watercress leaves
  • 1 tablespoon lemon juice
  • 1 tablespoon extra virgin olive oil
  • ¼ teaspoon Maldon salt


Finely chop tuna by hand or in the food processor until chunky. Stir in shallots, capers, lemon juice and rind, chili, olive oil and soy sauce. Toss with coriander and season with salt and pepper.

Combine endive, watermelon and watercress. Sprinkle with lemon juice and olive oil and season with Maldon or other salt. Divide salad among four plates and top with a scoop of tuna tartare.