Avocado-Wasabi Cream with Watermelon 'Tuna'
A refreshing blend of creamy avocado and the subtle heat of wasabi, complemented by juicy watermelon, perfect for a light appetizer or a vibrant brunch dish.
Servings: 4 servings
Calories: 150kcal
Ingredients
For the Watermelon
- 300 g seedless watermelon Sweet and succulent, provides a refreshing base.
- 1 tbsp soy sauce or tamari Adds a deep umami flavor.
- 1/2 tbsp sesame oil Rich and nutty, enhances flavor profile.
- 1 tsp rice vinegar Adds acidity to balance the sweetness.
- 1 dash lime juice or mirin Optional, for zingy freshness.
- 1 pinch sea salt Enhances sweetness.
For the Avocado-Wasabi Cream
- 1 ripe avocado Creamy and buttery, base for the cream.
- 1 tsp freshly grated wasabi or wasabi paste Provides a nasal kick.
- 1 tbsp lime juice Adds citrusy dimension.
- 2 tbsp full-fat coconut milk or vegan yogurt Creates a velvety texture.
- 1 to taste salt Essential for balancing flavors.
For Garnishing
- 1 tbsp black sesame seeds For color and nutty flavor.
- 1 microgreens Adds freshness.
- 1 edible flowers or pickled ginger Optional, for elegance.
Instructions
Preparation and Marination
- Slice the seedless watermelon into even rectangles, about 1cm thick.
- In a shallow dish, whisk together soy sauce, sesame oil, rice vinegar, and a dash of lime juice. Coat the watermelon slices in this mixture and chill for 15 to 30 minutes.
Making the Avocado-Wasabi Cream
- Blend the ripe avocado, wasabi, lime juice, and coconut milk until smooth. Season with salt to taste.
- Refrigerate until ready to serve.
Plating and Serving
- Arrange the marinated watermelon slices on a plate.
- Create quenelles or swooshes of avocado cream alongside the watermelon.
- Garnish with black sesame seeds, microgreens, and optional edible flowers or pickled ginger before serving.
Notes
Opt for ripe avocados and quality soy sauce for best results. Avoid marinating watermelon for too long to maintain its flavor.