Tuna & Watermelon Tartare with Raspberry Chimichurri, Shallot & Lemon from Giorgio Rapicavoli

serves four to six
Ingredients
16 oz sushi-grade tuna, diced
2 c seedless watermelon, diced
1 pt red raspberries, mashed
1/4 c shallots, minced
2 oz extra virgin olive oil
1 oz red wine vinegar
1 lemon, zested
4 radishes, thinly sliced, for garnish
Table salt, to taste
Maldon Sea Salt Flakes, for garnish
Method
In a bowl, combine the raspberries, shallots, olive oil, vinegar and salt. Let rest for 30-60 minutes. Set aside and refrigerate until ready to use.
When ready to serve, combine the diced tuna and watermelon. Add the tuna mixture to the raspberry chimichurri mixture. Season with salt, to taste.
To serve: Scoop a pile of tartare in the center of a chilled bowl. Drizzle with fresh olive oil and finish with lemon zest. Garnish with radish slices and Maldon Sea Salt Flakes.
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