Entrée
Watermelon "Tuna" Tataki
3 h 20Pour 4Nutri-Score B€
B
3 h 20
3 h 20Watermelon "Tuna" Tataki
recette de
Atelier Jiboia
@atelierjiboia
5 recettes
5 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
watermelon (peeled, cut into a thick rectangular block)Fruits et légumes800 g
soy sauceÉpicerie100 ml
sesame oilÉpicerie30 ml- MSGÉpicerie5 g
- rice vinegarÉpicerie20 ml
- neutral oil (for searing)Épicerie20 ml
- dried Japanese algae (cut into thin strips)Épicerie10 g
ginger (grated)Fruits et légumes15 g
spring onion (thinly sliced)Fruits et légumes2 morceaux
sesame seeds (toasted)Fruits à coque et graines10 g
par portion
Nutrition
152kcal
- Glucides
- 17 g
- Protéines
- 3 g
- Lipides
- 8 g
ce que vous utiliserez
Ustensiles
Poêle
Plat allant au four
Saladier
Tamis
Four
pas à pas
Préparation
- Étape 1
Prepare the watermelon
- Cut the dried algae into thin strips.
- Peel the watermelon and cut it into a thick rectangular block resembling a tuna loin.
- Étape 2
Sear the watermelon
- Sear the watermelon block in hot oil on all sides until browned.
- Deglaze the pan with the vinegar.
- Étape 3
Marinate
- Mix the soy sauce, sesame oil and MSG in a bowl.
- Coat the watermelon with the marinade and let it rest in the fridge.
- Étape 4
Bake
- Place the watermelon with its marinade in a baking dish.
- Bake at 180 °C until the flesh is firm and deeply coloured.
- Étape 5
Make the sauce
- Strain the marinade from the baking dish.
- Stir the grated ginger, sliced spring onion and sesame seeds into the strained marinade.
- Étape 6
Serve
- Slice the watermelon like tataki.
- Spoon the sauce over and top with the algae strips.