Ingredients

• ¼ watermelon
• peeled
• flesh cut into 1cm/½in-thick slices
• 2 thin slices sourdough bread
• 4 x 50-75g/2-3oz fresh tuna loin steaks (ask the fishmonger for sushi-grade tuna)
• 1 lemon
• juice only
• 2 tbsp very finely chopped fresh chives
• plus extra to serve
• 1 shallot
• very finely chopped
• plus extra to serve
• knob of butter
• sea salt and freshly ground black pepper
• 2 tbsp extra virgin olive oil
• to serve

Directions

• Scoop all of the watermelon slices into a re-sealable food bag. Add a pinch of salt and chill in the fridge for 2-3 days.
• When the watermelon is ready
• preheat the oven to 150C/130C Fan/Gas 4.
• Toast the bread
• then slice each in half widthways to create four slices
• each with one toasted side and one untoasted side. Sandwich them between 2 clean baking trays. Bake in the oven for 5 minutes
• or until hard and crisp. Remove the trays from the oven and set the bread aside to cool
• still sandwiched between the trays.
• Lay a sheet of cling film onto a clean work surface. Place the tuna steaks on top and cover with a second sheet of cling film. Flatten the tuna steaks to a thickness of 2mm using a meat mallet or rolling pin. (Do this one steak at a time if it is easier.)
• Trim each piece of flattened tuna into a circle
• using an upturned bowl as a guide. Set aside.
• Chop the tuna trimmings very finely and place them into a bowl. Squeeze over half of the lemon juice and add the chives and shallots. Season
• to taste
• with salt and freshly ground black pepper
• then mix well.
• Heat the butter in a frying pan over a high heat until it starts to brown. Chop the watermelon slices into small pieces and add them to the pan in batches
• frying for 1-2 minutes on each side
• or until caramelised and heated through. Season with a pinch of salt. Remove from the pan and set aside on a warmed plate while you fry the remaining watermelon.
• To serve
• spoon some of the tuna tartare onto each piece of toast. Place onto the serving plates and top with a piece of cooked watermelon. Turn over each circle of flattened tuna carpaccio
• discarding the cling film
• and place one circle alongside each toast. Brush each circle of tuna carpaccio with a little of the extra virgin olive oil
• then sprinkle over the shallot and chives
• squeeze over the lemon juice
• and season
• to taste
• with freshly ground black pepper.