- 40 g tuna loin
- 1 untreated lemon
- 5 g sugar
- Olive oil, salt, pepper to taste
- 40 g watermelon
- Chill the tuna in the freezer until firm, then cut into 2 x 2 x 0.5 cm rectangles.
- Blanch the lemon peel three times, then blend with sugar and a splash of lemon juice to form a smooth paste.
- Cut watermelon into 1 x 1 x 1 cm cubes and marinate with olive oil, salt, and pepper.
- On a plate, arrange a tuna rectangle, season lightly with lemon juice, and top with a watermelon cube and lemon paste.
- Garnish to your taste.
This refined appetizer pairs perfectly with salmon gravlax sauce.
Recipe by Görgen Tiden, featured in Thuriès Gastronomy Magazine.
