Salad of Seared Tuna with Seedless Watermelon, Avocado and GrapefruitAfter a silly-season of savouries, its nice to know there are healthy alternatives, to pies and pastries, made with Seedless Watermelon the great tasting treat thats good for you too. Containing 92% water and only 8% sugar, Seedless Watermelon is crunchy and sweet, and perfect for everything from casual barbeque bites to classy cocktail canapés, all depending on how you choose to use it!
For a sure to impress snack at your next social gathering, try slicing this crunchy fruit into cubes or triangles, and dipping one side into a bowl of crushed pistachio nuts or the exotic Egyptian spice Dukkah - made from a variety of toasted seeds and nuts. Alternatively, finely chop Seedless Watermelon into small pieces, combine with feta cheese and olives, heap into pastry cups and pass around at family get-togethers.
Or how about wowing your workmates by whipping up these easy to make treats in the office kitchen, and arranging creatively on a platter for after work drinks? Youll not only impress your boss, but youll give your colleagues a head start to a healthy weekend, as Seedless Watermelon is a great source of vitamin C and Lycopene - a powerful antioxidant found only in a small number of fruit and vegetables.
Serving size: Serves 4
360g fresh sushi grade tuna
¼ medium wedge Seedless Watermelon cut in cubes
1 teaspoon baby capers
1 avocado cut into slices
1 grapefruit cut into segments
1 small green onion, sliced thinly
¼ cup picked continental parsley leaves
Cos lettuce leaves torn
30ml extra virgin olive oil
Salt and freshly ground black pepper
1. Pre-heat a non-stick pan over a high heat. Sear the whole tunapiece for 20 seconds on four sides keeping the centre quite rare.
2. In a large stainless steel bowl, toss together the Seedless Watermelon cubes, avocado, green onion, grapefruit segments, baby capers, parsley and cos leaves.
3. Slice the cooked tuna into 1cm thick slices and toss together with the salad ingredients and the lemon juice and olive oil.
4. Season with salt and pepper and then divide evenly between four plates to serve.