- ½ pound ahi tuna, cubed
- ¼ cup soy sauce
- 1 tablespoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon grated ginger
- 2 teaspoons green onion
- 1 teaspoon white pepper
- ¼ to ½ jalapeño, minced, no seeds
- Salt to taste
- ½ cup diced watermelon, in pieces the same size as the tuna
- Combine all ingredients except for salt and watermelon. Taste for seasoning before adding salt. The dish needs a bit of salt, but remember the soy and sesame contribute to the sodium load.
- Make sure the marinade completely covers the fish, place in a sealable container, and put in the coldest part of the fridge for a few hours up to a day. Before serving, fold in watermelon. Serve with chips, avocado, pickled ginger and sriracha, or like me, chip-sized slices of watermelon.