Marinating and searing the watermelon concentrates it’s flavor and primes it for this savory treatment.
You will not miss tuna in this recipe, I swear it!
Recipe by Mary Gonzalez & Maddie Gordon for Bon Appetite
Serves 6
3 lbs seedless watermelon, rind removed, cut into 1-inch pieces
½ cup unseasoned rice vinegar
¼ cup toasted sesame oil
3 tbsp soy sauce
2 tbsp fresh lime juice
2 tbsp tahini
1 tbsp agave nectar
1 tbsp ume plum vinegar (optional but worth it and can be found in Asian markets or on Amazon)
Kosher salt
2 scallions, white and pale-green parts, thinly sliced
1 cup cilantro leaves with tender stems
Place the watermelon in a large resealable plastic bag. Purée the rice vinegar, oil, soy sauce, lime juice, tahini, agave nectar, and plum vinegar in a blender until smooth. Pour over the watermelon, seal bag, and chill at least 4 hours and up to 1 day.
Heat a large skillet over medium. Remove the watermelon from the marinade; set the marinade aside. Cook the watermelon, tossing often, until lightly caramelized and dried out, 6–8 minutes.
Meanwhile, bring the reserved marinade to a boil in a small saucepan. Reduce the heat; simmer until thickened to the consistency of heavy cream, 12–15 minutes.
Chill the watermelon and sauce separately at least 1 hour.
To serve, toss the watermelon with sauce; taste and season with salt as needed. Top with the scallions and cilantro.
Do Ahead
The watermelon and sauce can be made 12 hours ahead. Keep chilled.