Avocado-Wasabi Cream with Watermelon 'Tuna'
A refreshing dish combining juicy watermelon slices with creamy avocado wasabi blend, perfect for appetizers or light meals.
Servings: 4 servings
Calories: 250kcal
Ingredients
Watermelon Preparation
- 300 g seedless watermelon, cut into sashimi-style rectangles Provides a sweet crunch that serves as the perfect foundation.
- 1 tbsp soy sauce or tamari Adds savory depth, enhancing the sweetness.
- 1/2 tbsp sesame oil Infuses a nutty aroma.
- 1 tsp rice vinegar Brings a tangy brightness.
- 1 dash lime juice or mirin Optional; adds a hint of zest.
- 1 pinch sea salt Elevates and accentuates the flavors.
Avocado-Wasabi Cream
- 1 ripe avocado Provides a creamy base.
- 1 tsp freshly grated wasabi or wasabi paste Offers a spicy kick.
- 1 tbsp lime juice Brightens the avocado cream.
- 2 tbsp full-fat coconut milk or vegan yogurt Imparts a rich creaminess.
- 1 to taste salt Essential for balance.
Garnishes
- black sesame seeds For garnish.
- microgreens Enhances presentation.
- edible flowers or pickled ginger Optional; adds visual beauty.
Instructions
Preparation
- Slice the watermelon into even rectangles about 1cm thick, mimicking sashimi.
- In a shallow dish, whisk together the soy sauce, sesame oil, rice vinegar, and optional lime juice. Coat the watermelon slices and chill in the fridge for 15-30 minutes.
- In a blender, combine the avocado, grated wasabi, lime juice, and coconut milk. Blend until smooth. Chill until serving.
- On a plate, arrange the watermelon slices and add quenelles of avocado cream for an elegant presentation.
- Garnish with black sesame seeds and microgreens. Optionally, add edible flowers or pickled ginger.
Notes
Choose ripe avocados for the best texture. Use a high-speed blender for a smooth cream. Presentation enhances the experience.