Vietnamese Tuna Seviche Recipe

Name: Vietnamese Tuna Seviche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 3 tablespoons Asian fish sauce (nuoc nam); 2 1/2 tablespoons sugar, plus more for sprinkling; 1 1/2 tablespoons water; 1 tablespoon fresh lemon juice; 1 tablespoon fresh lime juice; 1 small garlic clove, minced; 1/2 teaspoon minced fresh ginger; 1 serrano or Thai chile, thinly sliced, with seeds; 1 cup yellow cherry tomatoes, halved; 1 tablespoon soy sauce; 1 tablespoon rice vinegar; 1/2 pound cold sushi-grade tuna, cut into 1/2-inch cubes; 1/2 pound yellow seedless watermelon, cut into 1/2-inch cubes; 2 tablespoons tobiko (flying-fish roe); 2 tablespoons torn purple or green basil leaves

Servings: persons

3 tablespoons Asian fish sauce (nuoc nam)
2 1/2 tablespoons sugar, plus more for sprinkling
1 1/2 tablespoons water
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1 small garlic clove, minced
1/2 teaspoon minced fresh ginger
1 serrano or Thai chile, thinly sliced, with seeds
1 cup yellow cherry tomatoes, halved
1 tablespoon soy sauce
1 tablespoon rice vinegar
1/2 pound cold sushi-grade tuna, cut into 1/2-inch cubes
1/2 pound yellow seedless watermelon, cut into 1/2-inch cubes
2 tablespoons tobiko (flying-fish roe)
2 tablespoons torn purple or green basil leaves

1
In a small bowl, stir the fish sauce with 2 1/2 tablespoons of the sugar, the water, lemon juice, lime juice, garlic, ginger and the sliced chile.
2
In another small bowl, toss the tomatoes with the soy sauce, vinegar and a pinch of sugar and let stand for 5 minutes.
3
In a medium bowl, gently toss the tuna and watermelon with the dressing.
4
Using a slotted spoon, transfer the salad to 4 plates, allowing as much dressing as possible to drain back into the bowl.
5
Using the slotted spoon, arrange the tomatoes on the plates.
6
Garnish the salads with the tobiko and basil and serve right away.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 tablespoons Asian fish sauce (nuoc nam), 2 1/2 tablespoons sugar, plus more for sprinkling, 1 1/2 tablespoons water, 1 tablespoon fresh lemon juice, and more.

Yes, Vietnamese Tuna Seviche falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vietnamese Tuna Seviche

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