Ventana’s Ahi Watermelon satays
Looking for an easy dinner party appetizer? Chef Joseph Conrad of Ventana, Belltown's newest restaur
By Lorna Yee November 9, 2009
Ahi watermelon Satay with soy sambal vinaigrette Makes 16, one-bite skewers 16 pieces 1/2″ cubed watermelon16 pieces 1/2″ cubed #1 grade ahi 16 rounds of ice radish16 small basil leaves Soy sambal vinaigrette:3 tbsp olive oil1 tsp soy sauce1 tsp rice wine vinegar1/2 tsp yuzu juice1 tsp sugar1/4 tsp sambal oelek (Asian chili garlic sauce available…
Ahi watermelon Satay with soy sambal vinaigrette
Makes 16, one-bite skewers16 pieces 1/2″ cubed watermelon
16 pieces 1/2″ cubed #1 grade ahi
16 rounds of ice radish
16 small basil leaves
Soy sambal vinaigrette:
3 tbsp olive oil
1 tsp soy sauce
1 tsp rice wine vinegar
1/2 tsp yuzu juice
1 tsp sugar
1/4 tsp sambal oelek (Asian chili garlic sauce available at any Asian grocery store, like Uwajimaya)
Stack together the radish, basil, tuna, and watermelon together, with the watermelon as the base. Skewer through with a martini pick (or a long toothpick).
Whisk together the ingredients for the soy sambal vinaigrette, and spoon a little overtop each skewer.
Ventana
Belltown, 2323 1st Ave.; 206.441.4789
|
|