Carpaccio of Red Tuna with Melon

For the red tuna carpaccio with melon, peel and seed the watermelon. Peel the cucumber, cut in half and also remove the seeds. Cut the melon, cucumber and onion into small cubes. Marinate with half of the lime juice and about 100 ml olive oil. Season with sea salt, pepper, chili and the coarsely chopped cilantro.

Make a marinade with the remaining lime juice, some olive oil, toasted sesame seeds, grated ginger and some fish stock. Toss the tuna in soy sauce and season with salt and cracked pepper. Sauté briefly in olive oil, about 1 minute on each side, remove and cut into slices about 1 cm thick.

Now alternate layers of tuna slices and melon salad to form a tower. Season each tuna slice with sea salt and pepper. Drizzle the marinade on the last slice of fish and all around. Garnish the bluefin tuna carpaccio with fresh cilantro leaves.

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