Watermelon 'nigiri' bites

I love this colourful summer dish. It was such a big hit at my tapas restaurant, I decided it was time it made a comeback at Alena. Serve it as a cocktail snack, starter or side dish.

  • place PRE 10 minutes
  • place SERVES 2
  • printicon


  • Soak the watermelon cubes in the soy sauce for 10 seconds, then remove them, drain and put on a plate.
  • Put some ginger, chili, 2 coriander leaves and a little freshly grated lime zest on each cube.
  • Remove the cubes onto the serving plate. Carefully place a piece of tuna on top of each cube and sprinkle with sea salt.
  • Grate a little more lime zest onto the tuna.
  • Drizzle sparingly with olive and basil oil (or whatever 2 oils you are using) over the cubes and around the plate.
  • Scatter the basil leaves over plate. Serve immediately.
Perfect as part of a sharing platter

6 rectangular cubes of chilled watermelon (approx 6cm x 2cm)

Approx 1/3rd finely chopped red chilli pepper (seeds removed)

Finely chopped ginger (tiny bit for flavour)

12 coriander (or parsley) leaves

4 tbsp soy sauce

Few drops of basil oil (olive oil or avocado oil will do)

2 tbsp of olive oil

Pinch of sea salt

1 lime

6 basil leaves

120g fresh tuna loin - cut into 6 (you can ask your fishmonger to slice it nigiri style)

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