top of page

Watermelon "Tuna" Tataki

Prep Time:

40 minutes

Cook Time:

2 minutes






Chef Victor Bongo, the Congo's culinary king, is at it again! This time, he's serving up a dish that'll transport your taste buds to the vibrant streets of Kinshasa. His Vegan Ahi Tuna Tataki, made with juicy watermelon and tangy pickled cucumber, is a refreshing twist on traditional Congolese cuisine. Growing up in the Congo, Chef Victor loved snacking on fresh watermelon from the local markets, and now he's elevated it to a whole new level. The Tataki sauce, with its hints of ginger and soy, is like a flavorful drumbeat that'll get your senses dancing. So come along, join the culinary safari, and taste the rhythm of Africa with Chef Victor Bongo's Vegan Ahi Tuna Tataki!


Instructions Tataki Sauce:

1. In a small bowl, mix together all Tataki sauce ingredients.

2. Place the watermelon steak block in the marinade and refrigerate for 2-3 hours.

3. Remove the watermelon from the marinade, pat dry, and season with sea salt and black pepper.

4. Heat oil in a non-stick pan over high heat. Sear the watermelon for 15-20 seconds on each side.

5. Transfer the cooked watermelon to a clean board and let it rest for 5 minutes.

6. Slice the watermelon thinly and place on a serving plate.

7. Drizzle the remaining marinade over the watermelon.

8. Sprinkle with toasted sesame seeds and chopped cilantro.

9. Serve with pickled cucumber slices.

Instructions Pickled Cucumber:

1. In a small bowl, combine water, vinegar, sugar, and salt. Stir until sugar and salt dissolve.

2. Add the cucumber slices to the brine, making sure they are fully covered.

3. Refrigerate for at least 4-6 hours or overnight.


- 2 Tbsp mixed toasted black and white sesame seeds

- 2 Tbsp fresh chopped cilantro

- Pickled cucumber slices


Tataki Sauce:

- 1 tsp grated ginger

- 3 Tbsp ponzu

- 3 Tbsp soy sauce

- 2 tsp sesame oil

- 2 Tbsp honey

- Salt and pepper to taste

Pickled Cucumber:

- 1 cup water

- 1/3 cup vinegar (apple cider, white, or rice wine)

- 2 Tbsp sugar

- 1-2 tsp salt

- Thinly sliced garden cucumbers

bottom of page