Tuna with Watermelon, Basil & Raspberry Vinegar
- Ready in: 15 minutes
- Serves: 4
- Complexity: very easy
- kcal: 673
- 50 g caster sugar
- 50 ml water
- 1 red chilli, seeds removed
- 100 g watermelon, 1 cm cubes
- 200 g tuna
- Boysenberry Glaze
- fresh basil
- SIDS SALT & PEPPER to taste
Watermelon flavour improves overnight so prepare it the day before required.
Put sugar and water into a pan and boil. Remove from the heat and add chilli. When cool, add watermelon.
These can now be used or left in the fridge to marinate for a day.
Sloce the tuna 3 mm thick and spread out on a plate. Put a cube of watermelon on each slice. Add a drizzle of Boysenberry Glaze, a ripped basil leaf and a light sprinkle of SIDS SALT & PEPPER to taste.
Boysenberry Glaze: simmer 1 cup of SIDS BOYSENBERRY VINEGAR until reduced by half and syrupy. Be careful not to burn it.