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THE Bite: Watermelon & Ahi Salad

THE Bite: Watermelon & Ahi Salad
jessebrune

It’s my favorite time of year, wedding season, and this wedding season promises to be the biggest one yet if things go our way in the Supreme Court.

So, since we’re all thinking about getting hitched, this month’s THE Bite takes its cue from Marriage Equality. How? Well, it’s a dish that EVERYONE can prepare, featuring a perfect flavor PAIRing, made with EQUAL parts of the main ingredients. And it’s super easy to pull off.

The Bite

The ahi–so sophisticated–and watermelon–very summery, are like all solid couples. They surround themselves with great support: ripe avocado, crunchy red onions, and chopped garlic. Fabulous, delicious, and made for celebrating: that’s THE Bite. 

Watermelon & Ahi Salad
Serves: 2-4 (depending on portion size)
Prep time: 30 minutes

The Bite

Ingredients:
• 8 oz sushi grade ahi tuna
• 1 cup fresh watermelon, diced
• 1 avocado, pit removed, diced
• 1/4 red onion, diced
• 1 clove garlic, minced
• 1 tbsp lemon juice
• 1 tbsp Worcestershire sauce
• 1 tsp salt (plus more to pre-season the ahi)
• 1 tsp black pepper (plus more to pre-season the ahi)
• 1 tbsp olive oil
• small bundle of micro greens (for garnish)

The Bite

Instructions:
• Lightly season both sides of the ahi with salt and pepper.
• Place a small frying pan on a medium high flame, once the pan is warm, add the olive oil.
• Heat the olive oil for approximately 30 seconds.
• Use tongs to place the ahi in the frying pan.
• Sear all sides of the ahi approximately 60-90 seconds, until the skin is golden brown (use the tongs to gently flip the tuna steaks).
• When the ahi is browned on all sides, remove from heat and place in fridge for 10 minutes.
• Combine all the pre-chopped ingredients, lemon juice, and Worcestershire sauce in a medium-size mixing bowl, gently stir.
• When the ahi has cooled, chop the fish into small cubes and place into the bowl with other ingredients.
• Gently mix all the ingredients and add the salt & pepper until your desired flavor is achieved.
• Place salad in fridge until you’re ready to serve.
• Serve on a chilled plate and garnish with a small amount of micro greens (optional).

Tip: Place a round cookie cutter in the middle of a chilled plate.  Pack the cookie cutter tight with the salad then gently lift the cutter.  The salad will keep its round shape.  Garnish with micro-greens.  This is a simple way to create an impressive presentation.

The Bite

Photos: Jesse Brune

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Jesse Brune