- 3 tablespoons Asian fish sauce (nuoc nam)
- 2 1/2 tablespoons sugar, plus more for sprinkling
- 1 1/2 tablespoons water
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh lime juice
- 1 small garlic clove, minced
- 1/2 teaspoon minced fresh ginger
- 1 serrano or Thai chile, thinly sliced, with seeds
- 1 cup yellow cherry tomatoes, halved
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1/2 pound cold sushi-grade tuna, cut into 1/2-inch cubes
- 1/2 pound yellow seedless watermelon, cut into 1/2-inch cubes
- 2 tablespoons tobiko (flying-fish roe)
- 2 tablespoons torn purple or green basil leaves
How to make this recipe
In a small bowl, stir the fish sauce with 2 1/2 tablespoons of the sugar, the water, lemon juice, lime juice, garlic, ginger and the sliced chile.
In another small bowl, toss the tomatoes with the soy sauce, vinegar and a pinch of sugar and let stand for 5 minutes.
In a medium bowl, gently toss the tuna and watermelon with the dressing. Using a slotted spoon, transfer the salad to 4 plates, allowing as much dressing as possible to drain back into the bowl. Using the slotted spoon, arrange the tomatoes on the plates. Garnish the salads with the <em>tobiko</em> and basil and serve right away.
This salty-sweet-spicy tuna is best suited to sake's nuanced taste.