Seared Watermelon ‘Tuna’ Steak Salad

Serves: 4-6
Cooks in: 60 minutes + marinading
Difficulty: 5/10
Can be gluten free



1 Medium sized Watermelon, peeled then cut into appox 6cm x 4cm x 2.5cm steaks

1 tbs Sea Salt


2 tsp Tahini

6 tbs Soy Sauce or Tamari (to keep gluten free)

2 tbs Rice Vinegar

Juice 1/2 Lime

1 tsp Dried Chilli Flakes

1 cloves Garlic

1 tbs Sriracha

Thumb Sized Piece Ginger

2 Spring Onions

3 tbs Sesame Oil

Noodle Salad Ingredients

1/2 a Cucumber, cut into batons

5 Spring Onions, cut fine

Handful Sugar-snap Peas, sliced fine lengthways

300g/10.58oz Rice Noodles, cooked

Hand full Thai Basil Leaves

2 tbs Sesame Seeds

Pre heat your oven to 180 degrees C & line a deep baking tray with baking paper.

Add the watermelon steaks & lightly salt. Place the watermelon into the oven for 1 hour.

Meanwhile, blitz the marinade ingredients together.

Once the watermelon is ‘tender’ remove it from the oven.

Pour the marinade over the cooked watermelon & once cool place into the fridge to marinate for at least 2 hours.

To serve, toss the salad ingredients together with a few tbs of the watermelon marinade.

Place a non stick frying pan over a high heat. Add a little oil then sear the watermelon steaks for 2 minutes on each side.

Serve the watermelon sliced, on a bed of the noodle salad.