Tuna sashimi without the tuna

This is sashimi made from....watermelon! 

Cut a 4x4x20 cm piece from a watermelon and carefully remove as many seeds as possible. 

Soak some Kombu in water. Mix 150 ml soy sauce, 50 ml rice vinegar, 2 tsp sesame oil, 1 grated clove of garlic, 1 tbsp grated ginger, 1 tsp cayenne.

Hack the Kombu and add to the marinade

Marinate the watermelon for 1-2 hrs in the fridge, turn half way

Pre-heat the oven to 180°C

Take the fruit from the marinade and pat dry, then bake in the hot oven for 1 hr

This will change the structure and the fruit has to come out supple and soft as...fresh tuna.

Serve as shown, with wakame, sesame seeds, taugé, soy sauce and edamame.

Or panfry it first, roll in black and white sesame seeds and serve as tataki