John Myers
Marinated Tuna on Rocket with Watermelon Sorbet
The perfect marinated tuna on rocket with watermelon sorbet recipe with a picture and simple step-by-step instructions.
- 1 piece Cucumber
- 2 tbsp Virgin olive oil
- 8 tbsp Bianco balsamic vinegar
- 1 tsp Blueberry balsamic vinegar
- 1 tbsp Balsamic vinegar
- 1 tsp Sugar brown
- 1 bunch Arugula
- 400 g Tuna sushi quality
- 5 tbsp Roasted and salted peanuts
- 1 piece Watermelon
- 250 g Sugar
- 150 ml Water
- 1 piece Lemon
- 1 pinch Salt
- 1 pinch Pepper
- 1 piece Baguette
- First prepare the sorbet: To do this, boil water with sugar like a syrup and let it cool. Then remove the pits from the pulp. Puree the syrup, sugar, juice and pulp in a blender. Transfer to a flat rectangular bowl and freeze in the freezer for about 6 hours.
- Peel the cucumber so that it creates a striped pattern and slice it into fine slices. Transfer to a bowl and mix with olive oil, balsamic vinegar, brown sugar, salt and pepper. Let it steep for 1/2 hour. Spread on a plate / plate in a circular shape, then pour a handful of rocket over the top.
- Cut the tuna across the grain into 4 cm thick rectangles.
- Put the blueberry balsamic vinegar, the balsamic vinegar, olive oil and the peanuts in a large bowl and stir thoroughly. Add the tuna slices and turn them in the mixture. Marinate for 10 minutes.
- Briefly turn the marinated tuna slices in olive oil in a hot pan, only a few seconds on each side. Then cut into small slices and drape on top of the rocket.
- Now add the watermelon sorbet in a glass. It actually serves as a neutralizer and refreshes at the same time. Serve with the sliced baguette / ciabatta.
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