Serves 4

1/2 ripe, aromatic Cantaloupe or Ogen melon
a 10 cm piece of cucumber
1/2 tbsp lime juice
1/2 tbsp fish sauce (from Asian stores)
1–2 tbsp light soy sauce
1/2 tsp Sambal Oelek
1 1/2 tbsp sesame seeds
4 strips of very fresh tuna 1.5 cm thick (30g each)
vegetable oil for frying
1 tsp Wasabi Tobiko caviar

bamboo skewers

Per portion: 520 kJ / 124 kcal, protein 9g, fat 7g, carbohydrate 8g

1. Remove the seeds from the melon and use a melon baller to scoop out 8–12 small balls. Scoop out 4–8 balls from the cucumber. Take 200g of the remaining melon flesh and puree it with the lime juice, fish sauce, 1/2 tbsp soy sauce and the Sambal Oelek. Season to taste and put in the fridge.

2. Sprinkle the sesame seeds on a plate. Dip the tuna in the soy sauce and then roll it in the sesame seeds. Heat the oil in a non-stick pan over a high heat. Fry the tuna strips on each of the four sides for 1–2 sec. and then remove from the pan immediately. Cut the strips into equal-sized cubes. Put the cubes on skewers, alternating with the cucumber and melon balls.

3. Pour the cold soup into 4 glasses, add the skewers, garnish with a few pearls of Wasabi Tobiko caviar and serve.

The Wasabi Tobiko caviar can be replaced with a small amount of Wasabi (Japanese horseradish sauce).