Watermelon and Ahi Tuna Poke

Have Made It

Created by The Culinary Institute of America as an industry Service to the Watermelon Board.

  • Yields

    Makes 4-6 portions.



Pickled Mustard Seeds:

Sriracha Aioli

Fried Shallots


  1. For the pickled mustard seeds: Combine all ingredients together and bring to a boil. Turn down to a simmer on low for 35 to 45 minutes until thickened. Allow to Cool.
  2. For the sriracha aioli: Combine sriracha with mayonnaise and lemon juice and mix to combine.
  3. For the shallots: Heat a small sauce pot with the oil and shallots to 325 degrees farenheit, stirring constantly to ensure even browning. Drain the shallots on paper towels when lightly browned. They will continue to cook and dry out as they drain.
  4. Compress watermelon in a vacuum sealer at 99%. Do this twice. Cut watermelon into ½-inch diced cubes.
  5. For the Poke: Combine the cubed compressed watermelon with all of the poke ingredients.

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