Melon & Tuna Napoleon

By Ryan MacDonnell
July 6, 2015
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Author Notes: Between the creaminess of the goat cheese, the bite of acid from the lime juice, and the sweetness of the melons, this dish is sure to please!Ryan MacDonnell

Serves: 6

  • 6 tablespoons goat cheese
  • 1.5 ounces grapeseed oil
  • 1 ounce lime juice
  • 1 teaspoon mint
  • 1/2 teaspoon tarragon
  • 1/8 teaspoon pink peppercorns, crushed
  • 6 tablespoons sushi-grade tuna, small dice
  • 6 tablespoons galia melon, small dice
  • 6 tablespoons watermelon, small dice
  • 6 sprigs tarragon or mint leaves
  • 1 pinch salt and pepper
  • 1 teaspoon extra virgin olive oil
  1. In a food processor, mix goat cheese, salt and pepper until cheese is soft. Place in a pastry bag.
  2. Mix grapeseed oil with lime juice, herbs and pink peppercorns. Using three separate bowls, toss grapeseed oil mixture with tuna, galia melon and watermelon.
  3. To assemble: Place ring mold on a flat surface. Place 1 ounce of diced tuna on the bottom. Top with 1/2 ounce of goat cheese. Continue with 1 ounce of galia melon followed by 1/2 ounce of goat cheese. Complete the last layer with diced watermelon and carefully remove ring mold. Finish with a dollop of goat cheese, a drizzle of Extra Virgin Olive Oil and herbs.

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