Vietnamese Tuna Seviche

Tyson Cole tosses cubes of bluefin tuna, crispy watermelon and squirty cherry tomatoes with homemade nuoc cham, a salty, vibrant Vietnamese condiment made with fish sauce, lemon and lime juice, garlic, ginger, chiles and sugar.


Slideshow: Amazing Seafood Recipes


  • Total Time:
  • Servings: 4

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  • 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

  1. 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.

  2. In another small bowl, toss the tomatoes with the soy sauce, vinegar and a pinch of sugar and let stand for 5 minutes.

  3. 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.

Suggested Pairing

This salty-sweet-spicy tuna is best suited to sake's nuanced taste.

Contributed By Photo © Anna Williams Published July 2005

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