Watermelon Ahi Tuna Salad

Watermelon Ahi Tuna Salad (gluten-free, soy-free, low carb) - Lexi's Clean Kitchen

The combination of juicy watermelon, marinated zesty ahi tuna, and fresh cucumber in this Watermelon Ahi Tuna Salad makes for the perfect light and refreshing summer salad or meal starter!

Watermelon Ahi Tuna Salad (gluten-free, soy-free, low carb) - Lexi's Clean Kitchen

I am so excited to share a few fabulous recipes, along with a recap, from our Hampton’s blogger retreat I co-hosted last month! I shared the Frosè last week, and this week I am sharing this amaing salad. We hired Chef Renee Blackman,  A seasoned talent with experience in the culinary industry,

Hamptons Retreat Chef Renee BlackmanPhoto by Raul Velasco of Alejandro Photography

For one of our dinners, we decided to stay in and we hired Chef Renee Blackman, a super talented chef who was also on Food Network’s CHOPPED! We knew she was the right fit and could make a creative, Instagram-worthy meal for us!

Hamptons Retreat Chef Renee BlackmanPhoto by Raul Velasco of Alejandro Photography

Chef Renee made us the most amazing meal, including this salad, and I knew I had to recreate it for all of you!

Watermelon Ahi Tuna Salad (gluten-free, soy-free, low carb) - Lexi's Clean Kitchen

Watermelon Ahi Tuna Salad (gluten-free, soy-free, low carb) - Lexi's Clean Kitchen

Check out this amazing video she made of our special evening!

I made a few swaps to the recipe so it would be a perfect fit for all of you, plus I fried up those shallots with a new tip I learned to ensure they fry perfectly without burning!

Watermelon Ahi Tuna Salad (gluten-free, soy-free, low carb) - Lexi's Clean Kitchen

Watermelon Ahi Tuna Salad

Preparation 10 minutes 2017-08-18T00:10:00+00:00 Cook Time 5 minutes 2017-08-18T00:05:00+00:00

Ingredients

Chili marinade

Everything else

  • 1 lb. sushi-grade tuna
  • 1 shallot, finely sliced

Instructions

  1. Using a very sharp knife, trim away any skin from the tuna fillet. Cut the tuna into 1/4-inch cubes and place in a bowl. Add the chili marinade ingredients, minus the chili paste, to the blender and emulsify. Mix in the chili paste into the marinade then pour onto tuna and add salt to taste at the very end.
  2. Use a mandolin (or a vegetable peeler) slice the cucumbers to be paper thin in the end result. When the cucumbers are sliced, roll them up and set to the side.
  3. Slice the shallots then and then fry them. To fry the shallots: Place 1/4 cup of avocado oil or oil of choice into a small saucepan. While the oil is cold, add in the sliced shallots. Bring to frying temperature (375ºF) and fry until golden. Watch often to avoid burning. Set aside on a plate lined with paper towel until ready to serve. *The key is not heating the oil beforehand.
  4. While the tuna is marinating, cut the watermelon into half-inch cubes (2 cups) and lightly season with salt t o the watermelon to bleed.
  5. Assemble: Add the tuna and place a few watermelon cubes, garnish with shallots and cucumber rolls, top with cilantro and micro greens.

Recipe Notes

Adapted from Chef Renee Blackman

Poke Bowls + Kamikoto Knives Giveaway [VIDEO]

Poke Bowls | Lexi's Clean Kitchen

These Poke Bowls are packed with veggies, fresh sushi-grade fish, sticky pressure cooker rice, a delicious marinade, and an easy spicy mayo drizzle. A poke bowl bar, if you will! If you love poke bowls as much as I do, these colorful nutritious bowls are for you! They are delicious, beautiful, fresh, and the perfect meal that everyone will love! This post is made in partnership with Kamikoto.

Poke Bowls | Lexi's Clean Kitchen

I am so excited to partner with Kamikoto knives to bring you today’s post! I am obsessed with having really great knives, since I cook every single day. Hence my excitement to get my hands on these beauties. A good knife is a true game changer in the kitchen, whether you cook for a living or not. If you’ve ever cut with a dull knife and then used a great sharp knife, you know what I mean!

What do I look for in a good knife?

They have to be sharp, durable, strong, and they need to last for a long time if I’m going to invest some money into them!

Poke Bowls with Kamikoto knives - Lexi's Clean Kitchen

I seriously love these knives. They are heavier than some of my other knives but in a good, non-flimsy type of way. Another good measure of a great knife is cutting sushi grade fish. A flimsy, dull knife will simply not result in those perfect cubes of tuna or salmon! Trust me, I’ve tried this. I was so excited to immediately put these knives to use for cutting raw fish!

Poke Bowls | Lexi's Clean Kitchen

A little background on these beauties: Kamikoto knives are handcrafted in Japan, from high-quality steel from the Honshu 新潟市 prefecture. Honshu knife-making history goes back over 800 years, their blacksmiths use a secret combination of metals to forge the strongest, sharpest knives in the world.  I am excited to be able to host a giveaway (see the end of the post), so one of you can try them out, too!

Poke Bowls | Lexi's Clean KitchenPoke bowl bar, for the win!

Poke Bowls | Lexi's Clean KitchenThis bowl is the perfect meal prep item! The longer the cucumber, onions, and salmon (or tuna) soak up the flavors in the marinade, the more delicious this recipe will be! Prep the toppings a day or two ahead of time, cook the rice right before assembling, and have creative poke bowls all week long!

Watch the video:

 

Poke Bowls

Preparation 20 minutes 2017-08-18T00:20:00+00:00 Cook Time 10 minutes 2017-08-18T00:10:00+00:00 Serves 4     adjust servings

Ingredients

Sticky Rice

  • 2 1/2 cups water
  • 2 cups sushi rice, rinsed until the water comes out clear
  • 3 tablespoons unseasoned rice vinegar
  • 1/2 teaspoon sea salt

Marinade for the Sushi Grade Fish, Cucumber, and Onion

Spicy Mayo

  • 2 tablespoons good quality mayonnaise 
  • 2 teaspoons Sriracha, more to taste

Toppings

  • Mango, diced
  • 1 Avocado, thinly sliced
  • 1 tablespoon sesame seeds
  • 1/4 cup toasted Nori, thinly sliced
  • 1/4 cup scallions, thinly sliced
  • 1/4 cup Edamame, steamed or frozen and defrosted
  • Carrots, sliced thin
  • 1 shallot, sliced thin and pan-fried in avocado oil
  • 1 red chili, sliced

Instructions

  1. In a medium mixing bowl, mix the marinade ingredients until well blended. Pour half the marinade in another small mixing bowl. Add tuna or salmon to one bowl and red onion and cucumber to the other. Mix well so that the fish and vegetables are well coated. Cover each bowl and place in the refrigerator for at least 4 hours. The more both marinate, the more flavorful the poke bowl will be. We recommend marinating these overnight!
  2. Make the sticky rice in an Instant pot: Pour water, salt, and rice vinegar into your instant pot. Whisk until the salt has evaporated. Add in the washed rice. Place the cover on. Press MANUAL and adjust the setting to HIGH PRESSURE for 8 minutes. Allow for natural pressure release for 10 minutes. Carefully remove the lid, fluff with a fork. Grease a bowl with rice vinegar. Pour the rice into the greased bowl and cover with a damp towel until ready to use.
  3. In a small mixing bowl, whisk together mayonnaise and Sriracha. Taste and adjust Sriracha based on how much you like spice. Set aside.
  4. Assemble: Place a generous amount of rice in each serving bowl. Top with salmon or tuna, marinated cucumbers and onions, and the other toppings you desire! Drizzle with spicy mayo, garnish with scallions and sesame seeds and devour. Optional: Use the leftover marinade from the cucumbers as another sauce for your bowl!

Recipe Notes

  • *How to cook sticky rice on the stovetop: Rinse 2 cups of sushi rice until the water comes out clear. Place in a medium saucepan with 2 1/2 cups of water. Cover and bring to a boil over medium-high heat. Once at a boil, remove lid and simmer over medium-low heat until the water has been absorbed, about 20 minutes. Take off heat and cover for 10 minutes. In a small bowl whisk together the rice vinegar and salt until the salt has dissolved. Once the rice has steamed for 10 minutes, remove lid and fluff with a fork. Place in a bowl and pour in the rice vinegar mixture. Using a spatula, carefully mix. Cover with a towel until ready to eat!
  • **How to fry shallots: Place 1/4 cup of avocado oil in a small saucepan. Bring to frying temperature and place in thinly sliced shallots. Let fry until light brown. Using a slotted spoon, gently scoop out the fried shallots and place on a plate lined with a paper towel until cooled.

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