• sheets nori, toasted and blended to a powder
• 4 x 110g tuna fillets, skin off Grapeseed oil, to cook Japanese mayonnaise, to garnish Baby herbs, to garnish
• ¼ watermelon ½ rockmelon 250ml water 125ml rice wine vinegar 6tbs sugar 2
• ¼ tsp salt Cut melons into small batons.
  
  
• Combine other ingredients and toss melon through. Marinate for 30 mins and drain well.
• Scatter the ground nori on a plate.
• Press all sides of the fish fillets into the seaweed and leave to rest at room temperature for 10 mins. Heat a frypan to very hot.
• Add a little oil and sear fillets for 20 secs on each side.
• Remove from pan and rest for 1 min.
• Carve each fillet into thick slices and arrange on plates with pickled melon. Decorate the plate with mayonnaise and herbs.

Prep Time:

30 mins

Cook Time:

2 mins

Difficulty:

EASY

Servings:
4