Tuna carpaccio with caramelised watermelon

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This refreshing combination of prepared watermelon, raw tuna and zingy lemon dressing makes a head-turning dinner party starter. You need to prepare the melon well in advance for the full effect.

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  • 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