Ahi watermelon Satay with soy sambal vinaigrette
16 pieces 1/2" cubed watermelon
16 pieces 1/2" cubed #1 grade ahi
16 rounds of ice radish
16 small basil leaves
Soy sambal vinaigrette:
3 tbsp olive oil
1 tsp soy sauce
1 tsp rice wine vinegar
1/2 tsp yuzu juice
1 tsp sugar
1/4 tsp sambal oelek (Asian chili garlic sauce available at any Asian grocery store, like Uwajimaya)
Stack together the radish, basil, tuna, and watermelon together, with the watermelon as the base. Skewer through with a martini pick (or a long toothpick).
Whisk together the ingredients for the soy sambal vinaigrette, and spoon a little overtop each skewer.
Belltown, 2323 1st Ave.; 206.441.4789