Tuna carpaccio with shaved fennel and watermelon

Time 15 minutes
Yields Serves 4
Tuna carpaccio with shaved fennel and watermelon

To make the lemon oil, combine the lemon zest and the olive oil. Set aside.


Thinly slice the tuna (about one-fourth-inch thick), and piece it together into a (5-inch-by-2-inch) rectangle on each of four plates. Drizzle each with about one-half teaspoon lemon oil.


Shave the fennel across the grain on a mandoline. Divide into four portions (one-fourth cup each) and place on top of the tuna on each plate.


Using a long, sharp knife, cut the watermelon into 16 very thinly sliced 3-inch-long strips. Lay 4 slices over the fennel on each plate.


Season with a little sea salt and a drizzle of lemon oil. Garnish the plate with a small pile of black sea salt. Reserve the remaining lemon oil for another use.

From Dakota Weiss, chef at Jer-ne at the Ritz-Carlton Marina del Rey.

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