Juicy watermelon and soy-marinated Ahi tuna with cucumbers makes a delicious, light, summer salad appetizer or first course when you need a dish to impress!
Yield: 4 servings
5 from 1 vote

Ahi Tuna Watermelon Salad

Prep Time: 10 mins
Marinate Time: 50 mins
Total Time: 1 hr
Course: Appetizer, Lunch, Salad
Cuisine: American
Juicy watermelon and soy-marinated Ahi tuna with cucumbers makes a delicious, light, summer salad appetizer or first course when you need a dish to impress!

Ingredients

  • 1 lb sushi-grade tuna
  • 2 1/2 tablespoons soy sauce (or GF soy sauce, coconut aminos for Paleo or W30)
  • 2 1/2 teaspoons fresh lime juice
  • 1 tablespoon grapeseed oil
  • 1 teaspoon sesame oil
  • 1 teaspoon honey
  • 3/4 teaspoon minced fresh ginger
  • 1 teaspoon minced garlic
  • 1/8 teaspoon red pepper flakes
  • 2 cups watermelon (half-inch cubes)
  • 1 Persian cucumber (sliced 1/8-inch thick with mandolin, rolled tight)
  • 1 shallot finely sliced (for garnish)
  • cilantro or cilantro micro greens for garnish

Instructions

  • Using a very sharp knife, trim away any skin from the tuna fillet. Cut the tuna into 1/4-inch cubes and place in a bowl.
  • In a medium bowl whisk soy sauce, lime juice, oil, sesame oil, honey, garlic, ginger and red pepper flakes.
  • Pour over tuna, add salt to taste at the very end. Marinate at least 45 to 50 minutes in the refrigerator.
  • To serve, grab 4 plates, divide the tuna and place a few watermelon cubes around, add cucumber and garnish with shallots and cilantro.

Nutrition

Serving: 1/4, Calories: 217kcal, Carbohydrates: 13g, Protein: 29.5g, Fat: 5.5g, Saturated Fat: 0.5g, Cholesterol: 44mg, Sodium: 429.5mg, Fiber: 1g, Sugar: 8g
Blue Smart Points: 2
Green Smart Points: 2
Purple Smart Points: 2
Points +: 5