28/08/2026
The Mediterranean, served fresh.
Chef Tino Privitera brings together fresh tuna, crisp cucumber and the delicate sweetness of watermelon in a light, vibrant recipe inspired by the flavours of the Mediterranean, ready to recreate at home.
INGREDIENTS:
For the tuna tartare
- 320 g fresh tuna for tartare, previously frozen
- 1 cucumber
- Zest of ½ lime
- 1 tbsp lime juice
- 2 tbsp extra virgin olive oil
- Chives or fresh spring onion, finely chopped
- Flaked salt
- Freshly ground black pepper
For the watermelon gazpacho
- 350 g seedless watermelon
- ½ ripe tomato
- ¼ red bell pepper
- 2-3 basil leaves
- 1 tbsp white wine or apple vinegar
- 2 tbsp extra virgin olive oil
- Salt
- Pepper
To finish
- Fresh mint leaves
- Extra virgin olive oil
METHOD:
Blend the watermelon, tomato, bell pepper, basil, vinegar and olive oil until smooth. Season and chill for at least 30 minutes.
Dice the cucumber, season with salt, lime juice and olive oil, and leave to rest for 10 minutes. Cut the tuna into cubes and gently combine with olive oil, lime juice and zest, chives, salt and pepper. Keep chilled until serving.
Pour the gazpacho onto the plate, shape the tuna tartare with a ring mould and add the cucumber. Finish with fresh mint and a drizzle of extra virgin olive oil.
A taste of summer, ready to recreate at home. Will you give it a try?
