Photos by chef Kyle Taylor
“This dish is simple and perfect for summertime, light, refreshing and versatile with a burst of flavor.”
Watermelon and Ahi Tuna Poke
Course: Lunch/ Dinner/Appetizer
Cuisine: American/Asian Fusion
Prep Time: 20 min
Cook Time: 0
Total Time: 20 min
Serving Size: 4
Ingredients
- 4 cups cubed watermelon
- 16 oz sushi-grade ahi tuna
- 2 tbsp fresh mint (chopped)
- 2 cloves minced garlic
- 2 tbsp honey
- 1 cup chopped green onion
- ½ cup ponzu sauce
- 2 tbsp minced ginger (pickled or fresh)
- 1 lime
- For dipping, add crostini/tortilla chips
Preparation
- Cut tuna and watermelon into cubes, and combine in a medium size mixing bowl.
- Add your chopped green onion, and fresh mint.
- In a separate bowl mix together ponzu, honey, minced garlic, and ginger.
- Add in the ponzu mixture.
- Mix well and serve as desired with a zest of lime on top. Add in jalapeño or crushed red pepper if you’re feeling spicy.
- Serve over rice or lettuce to make it a poke bowl or salad. For a great appetizer, you can serve it with crostini or my personal favorite, scooping it up with tortilla chips.
To learn more about chef Kyle Taylor, follow him on Instagram. To learn more about chef Kyle Taylor’s upcoming sushi bar and lounge, CSALT Sushi Club, follow them on Instagram.
