Avocado-Wasabi Cream with Watermelon 'Tuna'
A delightful fusion of creamy avocado and zesty wasabi paired with refreshing watermelon, creating a stunning vegan dish that's perfect for any gathering.
Servings: 4 servings
Calories: 250kcal
Ingredients
For the Watermelon
- 300 g seedless watermelon Cut into sashimi-style rectangles
- 1 tbsp soy sauce or tamari Enhances watermelon’s natural sweetness
- 1/2 tbsp sesame oil Adds earthy, nutty essence
- 1 tsp rice vinegar Balances flavors with acidity
- 1 dash lime juice or mirin Optional for tangy kick
- 1 pinch sea salt Elevates dish's natural goodness
For the Avocado-Wasabi Cream
- 1 ripe avocado Creamy and rich
- 1 tsp freshly grated wasabi or wasabi paste Adds zesty heat
- 1 tbsp lime juice Freshly squeezed for brightness
- 2 tbsp full-fat coconut milk or vegan yogurt Adds luxurious creaminess
- Salt to taste salt Essential for flavor balance
For Garnish
- black sesame seeds For garnish, adds texture
- microgreens (radish, shiso, or coriander sprouts) For garnish, adds freshness
- edible flowers or pickled ginger Optional for an elegant look
Instructions
Preparation
- Slice the watermelon into even rectangles, about 1cm thick.
- In a shallow dish, whisk together soy sauce, sesame oil, rice vinegar, and optional lime juice. Gently coat the watermelon slices in this marinade and chill for 15-30 minutes.
- While the watermelon marinates, blend the ripe avocado, freshly grated wasabi, lime juice, and coconut milk until ultra-smooth. Season with salt to taste and chill in the refrigerator.
Assembly
- On a white plate, arrange the marinated watermelon slices artfully.
- Add quenelles or swooshes of avocado cream next to the watermelon slices.
- Garnish with black sesame seeds and a scattering of microgreens. Optionally add edible flowers or pickled ginger.
Notes
For a lighter version, use low-fat coconut milk or unsweetened almond milk. Experiment with different garnishes for unique flavors.