Watermelon tartare with avocado and matcha mayonnaise

5 h

2

Watermelon tartare with avocado and matcha mayonnaise

Fresh, light, and full of flavor, this watermelon tartare with avocado matcha mayo is a creative twist on the classic tartare. Perfect as a summer starter, it combines the sweetness of watermelon with the creaminess of avocado and the umami depth of matcha for a unique and delicious experience.

Ingredients

1/2 watermelon
Salt
Cooked rice

For the marinade:

2 tablespoons sesame oil
1 tablespoon soy sauce
1 tablespoon teriyaki sauce
1 tablespoon rice vinegar or apple cider vinegar
Juice of half a lemon
1 tablespoon minced garlic

For the mayonnaise:

2 hard-boiled eggs
1 large ripe avocado
Juice of half a lemon
10g extra virgin olive oil (adjust for your desired texture)
A pinch of salt and pepper
2g Matcha Premium

Instructions

1

Start by slicing the watermelon and placing the slices on a baking tray lined with parchment paper. Sprinkle with salt, cover, and bake for 40 minutes at 200°C. Remove from the oven, take out the seeds, and let it cool.

2

Cut into cubes and add the marinade ingredients. Cover and refrigerate for 4 hours.

3

For the mayonnaise, place all ingredients in a bowl or food processor. Blend until you reach the desired texture.

4

To plate, use a ring mold and start with a layer of cooked rice. Add mayonnaise matcha avocado on top, then the marinated “tuna” (watermelon). Garnish with oil and sesame seeds and serve.