Michel Richard's Tuna & Compressed Watermelon Salad

Ingredients

Salad:

½ lb raw tuna
1 small watermelon, halved, rind removed
¼ C scallions, sliced
½ Tbsp green tobiko (flying fish roe), to garnish
2 tsp sesame seeds, to garnish (optional)
Bibb lettuce, to garnish (optional)

Pickling Liquid:

2 C water
1 C apple cider vinegar
½ C white wine vinegar
½ C granulated sugar
1 tsp black peppercorns
1 tsp fennel seeds
1 dried bay leaf
1 Tbsp salt

Yuzu Vinaigrette:

¾ C yuzu juice
¼ C rice vinegar
¾ C honey
½ C lime juice
1 C olive oil
2 Tbsp sesame oil
1 tsp salt
Pinch ground black pepper

Dressing:

2 C yuzu or ponzu vinaigrette
1 C pickling liquid
¾ C red wine vinegar
1 Tbsp sugar
1½ tsp xanthan gum

Overview

Equipment

Sous vide circulator
Chamber vacuum sealer
Sous vide pouches
Blender

Timing

Prepping Time: 15 minutes / Cooking Time: 15 minutes (excludes sous-vide cooking)

Servings

4 servings

Directions

For the Salad:

Halve the watermelon and remove the rind. Compress watermelon by sealing in a sous-vide pouch.
Set aside and allow the fruit to compress for a few hours.
Next, remove the watermelon and cut into half-inch cubes. Then cut the tuna into half-inch cubes and store both in the refrigerator until ready to serve.

For the Pickling Liquid:

Combine all ingredients in a small pot and bring to a boil over high heat.
Once boiling, remove from the heat and reserve for dressing.

For the Yuzu Vinaigrette:

Mix all ingredients and reserve.

For the Dressing:

Blend all ingredients (except the xanthan gum) for one minute. Slowly incorporate the xanthan until the mixture is emulsified, about 30 seconds.

To Serve:

Toss the tuna and watermelon lightly with a few tablespoons of the dressing, to taste.
Garnish with scallions, sesame seeds, green tobiko, and bibb lettuce, if desired. Serve cold.