Tuna with Watermelon, Basil & Raspberry Vinegar

  • Ready in: 15 minutes
  • Serves: 4
  • Complexity: very easy
  • kcal: 673
Tuna with Watermelon, Basil & Raspberry Vinegar


  • 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


  1. 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.