Big Eye Tuna, Watermelon, and Cucumber Tartare

Posted on | October 1, 2009 | 2 Comments

A bunch of friends and I got together to celebrate a sophisticated sixties party for a dear friend who shall remain nameless Maggie. Our hostess had a fabulous kitchen complete with Mesquite butcher block countertops and a Viking range with a wok burner that would make the entire county of China envious. All of this with maestro Michael Cerza on the Steinway belting out some incredible tunes.

I came up with this appetizer dish and I think I may have put the ingredients together in my mind although I’m sure I got inspiration from someone or magazine. The mind is always the second thing to go; I forget the first. This is a tuna tartare with watermelon and English cucumber although I guess regular cucumber could do, especially if it was fresh from the garden. This dish uses Big Eye tuna although I prefer the darker red of yellow fin tuna but you get to use what the fishmonger gives you. This may seem an odd combination, and I’ve been told that after my guests have tried it. People see and expect the taste of tomato only to find something delightfully sweet on their palate. It has always been a hit.

The tricks to this dish are the uniformity of the cubes of fish, watermelon, and cucumber as well as draining well both the watermelon and cucumber. Here is my method. The size of the dice should be about 1/4 inch cubes, peeling the watermelon and cucumber and only using the meat (no seeds). I place each fruit separately in a zip bag with a pinch of salt, mix gently by rolling around the bag in my hands, then refrigerating for at least 4 hours preferably overnight. About 1/2 an hour before serving I place the contents of each bag, watermelon first, and allow the liquid to drain reserving the liquid if desired.

The tuna is cubed and can be done the day in advance. I season it lightly with sesame oil (three or four drops will do) and allow it to marinate in a zip bag overnight as well.

Tuna is low in Saturated Fat and Sodium. It is also a good source of Magnesium, Phosphorus and Potassium, and a very good source of Protein, Thiamin, Niacin, Vitamin B6 and Selenium. Watermelon is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Potassium, and a very good source of Vitamin A and Vitamin C. Cucumber is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Dietary Fiber, Thiamin, Vitamin B6, Folate, Pantothenic Acid, Magnesium, Phosphorus, Potassium, Copper and Manganese, and a very good source of Vitamin C and Vitamin K. Watermelon has also been referenced in studies to have similar effects as many male enhancement drugs such as Cialis and Viagra (seriously, I’m not making that up).

Big Eye Tuna, Watermelon, and Cucumber Tartare

Although I served this on top of mache greens, I think it would look for attractive with a mixed salad on the side

1 pound Big Eye or Yellow Fin Tuna, raw, cubed into 1/4 inch pieces
5 drops Sesame oil
1/2 tablespoon fish sauce
2 cups cubed, ripe Watermelon, approximately 1/4 inch cubes
2 cups peeled, cubed English cucumber, approximately 1/4 inch cubes
2 tablespoons fresh chopped chives, for garnish
Salt to taste

Place tuna in a zip bag adding sesame oil and fish sauce, lightly shake to mix and refrigerate, preferably overnight. Place watermelon in a zip bag along with a pinch of salt, lightly shake to mix and refrigerate, preferably overnight. Do the same with the cucumber.

1/2 hour prior to service, drain watermelon and cucumber in a colander. Once drained, mix in a bowl, adding salt to taste, being careful not to over season and the fish sauce is also salty.

Using a two inch biscuit cutter as a mold, layer about 2/3 of the height of the cutter with the watermelon and cucumber and press lightly to set. Add on top of watermelon approximately 1/4 of the tuna pressing slightly to mold. Press down slightly on the top of the tuna while carefully lifting the cutter straight up to unmold the tartare. Garnish with chives. Serve with a side salad, lightly dressed.

Makes 4 servings

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