Pickled Galia Melon, Fermented Daikon, Vinaigrette, Pistachios, Sping Onions
Chef Rob Tabone of Patula | New Orleans, LA
Adapted by StarChefs | November 2026 | Photo: Will Blunt
INGREDIENTS
Berbere-Spiced Tuna:
Yield: 250 grams
35 grams toasted coriander seeds
30 grams toasted hot chiles, dehydrated
15 grams toasted cloves
15 grams toasted black peppercorns
12 grams toasted green cardamom
10 grams toasted fenugreek seeds
10 grams toasted allspice berries
50 grams smoked paprika
20 grams onion powder
20 grams garlic powder
12 grams ground ginger
10 grams ground turmeric
5 grams ground cinnamon
5 grams ground nutmeg
6 ounces bluefin tuna
Kosher salt
Avocado oil
Pickled Galia Melon:
1 Galia melon, peeled, deseeded, and cut into spears
Kosher salt
450 grams dry white wine
225 grams honey
900 grams apple cider vinegar
Fermented Daikon:
Kosher salt
Red daikon
125 grams fish sauce
100 grams granulated sugar
50 grams lime juice
20 grams agave syrup
5 grams grated garlic
5 grams gochugaru
Vinaigrette:
60 grams Corto Truly extra virgin olive oil
To Assemble and Serve:
Yield: 1 serving
Kosher salt
Shaved spring onions
Flaky salt
Sliced chives
Chopped pistachios
METHOD
For the Berbere-Spiced Tuna:
In a spice grinder, add all toasted spices and process. Transfer to a mixing bowl. Add paprika, onion powder, garlic powder, ginger, turmeric, cinnamon, and nutmeg. Mix to combine. Generously season tuna on all sides with spice mixture. Transfer to a parchment-lined sheet tray. Season with salt. Refrigerate 1 hour, uncovered. In a cast iron pan over high flame, heat oil. Add seasoned tuna and sear all sides until a crust develops. Transfer to an airtight container and freeze 45 minutes. Once chilled, thinly slice and refrigerate.
For the Pickled Galia Melon:
Place melon on a parchment-lined sheet tray. Season with salt. Refrigerate 2 hours. Transfer to airtight containers and refrigerate. In a pot over medium heat, bring wine to a boil. Stir in honey. Remove from heat and add vinegar. Let cool. Pour brine over melon and refrigerate. The next day, taste and adjust seasoning. Strain, reserving brine separately. Transfer melon to a clean work surface and thinly slice. Transfer to an airtight container and refrigerate.
For the Fermented Daikon:
In a pot, combine 1 kilogram water and 70 grams salt. Add daikon and let sit 1 week at room temperature. Once fermented, rinse, transfer to a clean work surface, and julienne. Set aside. In a mixing bowl, combine remaining ingredients. Add daikon and toss to coat. Transfer to an airtight container and let marinate overnight. The next day, strain, reserving daikon and liquid separately.
For the Vinaigrette:
In a mixing bowl, combine oil, 25 grams reserved Pickled Galia Melon liquid, and 15 grams reserved Fermented Daikon liquid. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
Submerge spring onions in a bowl of salted water. Let sit 5 minutes at room temperature. Drain and pat dry. Set aside. On a cold serving plate, shingle 4 slices Berbere-Spiced Tuna, desired amount Pickled Galia Melon, and desired amount Fermented Daikon. Drizzle with desired amount Vinaigrette. Season with flaky salt. Finish with chives, pistachios, and spring onions.
