Asian-style Tuna Rolls with Melon and Vegetables

Ingredients

• 2 red chili peppers
• 1 cm fresh ginger
• sesame oil
• 50 ml poultry broth
• 3 tbsp dark soy sauce
• 1 tbsp lime juice
• 1 tsp palm sugar
• 600 g tuna fillet (ready to cook, whole)
• 1 cucumber
• 400 g watermelon
• salt (ground)
• pepper (ground)
• sprout leaf (for garnish)
• Shiso leaf (for garnish)

Instructions

1. 1.

   Wash the chilies for the dip and slice them into rings. Peel and finely chop the ginger, then sauté with the chili rings in a hot pan using 1 tbsp oil. Add the broth, soy sauce, and lime juice, bring to a quick boil, and season with a touch of sugar. Let the mixture cool in small bowls.

2. 2.

   Wash the tuna, pat dry, remove any excess sinews and skin, and slice into very thin sheets.

3. 3.

   Wash the cucumber, cut it lengthwise and crosswise, remove seeds, and combine with watermelon flesh to create long, thin strips. Take two cucumber strips and two melon strips, wrap each with a tuna sheet, season with salt and pepper, and arrange on a plate. Drizzle with oil and sprinkle sprout and shiso leaves. Serve with the chili dip.