savor
watermelon ,feta & arugula salad
watermelon & tuna poke WITH JICAMA, LIME & CILANTRO serves six
INGREDIENTS
2 large, sashimi-grade tuna steaks,
cut into ½-inch cubes
½ watermelon, cut into ½-inch cubes,
seeds removed
1 cup of jicama, thinly sliced into strips
1 lime, zested and juiced
1 cup of cilantro, chopped
½ cup scallions, sliced
½ cup rice wine vinegar
2 Tbsp sunflower oil
1 Tbsp kosher salt
1 Tbsp soy sauce
1 tsp jalapeño, finely chopped
1 tsp agave nectar or honey
½ teaspoon cumin
1 cup of cooked short grain, sushi rice
PREPARATION
Rinse tuna steaks, pat
dry and cut into ½-inch
cubes. Add to large bowl.
Add all remaining ingre-dients,
reserving half of
the cilantro, and gently
fold together. Cover and
refrigerate for at least 4
hours. Serve chilled over
rice and garnished with
remaining cilantro.
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WBM august 2020
