Ingredients
Serves 4-6
Watermelon, Fetta and Mint Salad
3 cups of diced watermelon (2cm dice)
2 cups of diced cucumber, peeled (2cm dice)
2 limes
Block of good creamy fetta (dedoni is my pick)
Handful of sunflower seeds
Handful of pepita seeds
Fresh mint
Fresh thyme
Avocado Spicy Tuna
400gm of best quality sashimi grade tuna (yellow fin or big eye loin)
3 limes
3 ripe avocadoes
Fresh grated wasabi root – or wasabi paste/powder to taste
Good Japanese soy sauce
Pickled ginger
6 sheets of nori
Method
Watermelon, Fetta and Mint Salad
Gently toss the cucumber and watermelon together with 20 torn mint leaves so they don’t bruise. Dress with enough lime juice to taste but not drown the sweetness of the watermelon. Crumble on top a cup or so of fetta. Sprinkle with the untoasted seeds and the leaves from a couple of sprigs of thyme.
Avocado Spicy Tuna
Do this all as close to serving as possible.
Mash the avocadoes into a puree with a squeeze of lime juice (½ lime). Mix in wasabi to taste. It should be a little hot but not scalding.
Make the dressing by combining the juice of 2 limes with half the amount again of soy sauce. Add soy sauce gradually to achieve the balance so it is still citric and too salty or vegemite-y.
Cut the tuna into a 1½cm dice. Dress the tuna at the table with enough of the dressing so the tuna glistens with it. Serve the rest on the side with pickled ginger, extra wasabi and wedges cut from the remaining ½ lime.
Toast nori following the instructions on the pack. Cut sheets into slightly smaller than credit card rectangle. Serve on the side. You can pile a little of the sashimi on a tile dot with avocado and eat.