Tuna Tartare
Curried Watermelon, Compressed Watermelon Rind, Flaky Salt
Chef Nina Compton of BABs | New Orleans, LA
Yield: 4 servings
“This dish is bright, spicy, and builds with each bite. The floral notes of the coriander add a layer of complexity to the curry and the watermelon is the perfect vessel to transport the curry flavors in a delicate, bright dish.” — Chef Nina Compton
Adapted by StarChefs | June 2025 | Photo: Sam Hanna
INGREDIENTS
Watermelon Purée:
1 pound seedless watermelon, cut into 1-inch cubes
Curry Sauce:
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 cup minced shallots
3 cloves garlic, minced
1 teaspoon ground coriander
1 teaspoon minced ginger
¼ teaspoon grated turmeric
¼ teaspoon ground cayenne pepper
½ teaspoon kosher salt
½ teaspoon garam masala
To Assemble and Serve:
1 pound cubed sushi-grade tuna
1 pound seedless watermelon, cut into 1-inch cubes
Shaved watermelon rind, compressed with lime juice and olive oil
Fresh cilantro leaves
Fresh mint leaves
Flaky salt
METHOD
For the Watermelon Purée:
In a blender, add watermelon and blend on high speed. Set aside.
For the Curry Sauce:
In a frying pan over medium-high flame, heat oil. Add cumin and toast 30 seconds, or until fragrant. Add shallots and garlic and sauté 30 seconds, or until alliums begin to brown. Add Watermelon Purée and all remaining ingredients. Reduce heat and let simmer 5 minutes, or until mixture has thickened. Taste and adjust seasoning with additional salt and cayenne. Remove from heat.
To Assemble and Serve:
In a mixing bowl, combine tuna, watermelon, and Curry Sauce. Transfer mixture to a shallow serving bowl. Garnish with watermelon rind, cilantro, and mint. Finish with flaky salt.
