Tuna And Watermelon Tartare With Apple And Shiso Leaf Salad

by Chef Claudio Aprile

This delicate dish is an outstanding starter to a sophisticated dinner. Ask your fish monger to cut the tuna from centre if possible. If shiso leaves and bottled yuzu juice are not available, substitute with basil and ponzu.

Tartare:
600 grams sushi-grade tuna, diced into 1/2-inch cubes
1 teaspoon chopped shallots
2/3 cup watermelon, cut in 1/2-inch dice
1 teaspoon chopped jalapeño
1/2 teaspoon chopped garlic
1/2 cup green onion, finely sliced
1 teaspoon capers
4 coriander sprigs
1 tablespoon yuzu juice
Pinch salt
1/2 teaspoon light soy
2 teaspoons extra virgin olive oil

Salad:
1 1/2 cups peeled and julienned green apple
1 tablespoon julienned shiso leaves
1 nori sheet cut into 1/2-inch squares
4 teaspoons pickled ginger
1 teaspoon toasted sesame seeds

Combine tuna with shallots, watermelon, jalapeño, garlic, green onion, capers, coriander sprigs, yuzu juice, salt, soy and oil. Reserve.

Combine apple, shiso leaves, nori, pickled ginger and sesame seeds in a separate bowl.

Divide tuna and watermelon tartare among 4 serving plates and top with apple and shiso leaf salad. Serve immediately.

Wine pairing by Beppi Crosariol:

Complex flavours and multilayered textures in a two-sentence recipe. Brilliant. This no-fuss preparation ought to give you plenty of time to source the perfect wine. And here, if you’ve ever come across one, is a job for riesling. Spicy jalapeño, briny capers, fresh fruit and Asian overtones demand a white that’s flexible and agile. Dry, off-dry or even medium-sweet styles all could work. International choices: Léon Beyer Riesling from France ($15); Leeuwin Estate Art Series Riesling from Australia ($19). Canadian choice: Cave Spring Off-Dry Riesling from Niagara ($14).