1 small watermelon, cut however you like.
Put the melon in a pan with a little salt over medium heat and fry for at least 10 minutes. Stirring occasionally.
Mix a marinade and marinate in the fridge for 3-5 hours, preferably overnight.
Then take the watermelon out of the marinade and let it drain. If you like, roll the “tuna” in sesame seeds and serve it as sashimi on rice or in a poke bowl.
The outdoor kitchen was provided by Atoll.