Preparation time: 20 minutes
Freezing time: 1 hour
Cooking time: None

Calories per serving: 256.8 / 290.5

In my original recipe, I use 5 tablespoons olive oil, which is excessive, given the high calorie content of the tuna. So to balance things, I suggest replacing 1 or 2 spoonfuls of oil with an equal quantity of water or court-bouillon (don’t use fish stock, which would be too strong for this recipe).

*I use lemon olive oil, i.e., olive oil in which I’ve macerated some lemon peel. You can buy it prepared but you can easily flavor some good extra-virgin olive oil yourself.
 

1. Place the tuna fillet into the freezer for about an hour so that it can be sliced thinly.
2. Remove the rind from the watermelon. Cut the melon into slices 8 cm (3”) thick. Remove the seeds.
3. Wash the cucumber, cut lengthwise into quarters and remove the seeds.
4. Cut the melon and cucumber slices into 8 cm (3”)-long sticks.
5. Remove the tuna from the freezer and, using a sharp knife or meat slicer, cut into thin slices.

Finishing and presentation

1. Place 2-3 melon and cucumber sticks on each slice of tuna; roll up and place on a plate.
2. Finely chop the chili. Combine with the ingredients for the vinaigrette. Serve with the rolls.