Fresh Produce 5-8 lb. assorted melons, such as seedless watermelon, cantaloupe, honeydew, Persian, or casaba 1 small head romaine lettuce 1 cup fresh bean sprouts 1 large or 2 medium cucumbers 1 medium carrot 1 small red onion or 2 scallions 1 large bunch fresh cilantro 1 large bunch fresh mint 3 limes 2 fresh jalapeno or 3 serrano or Thai bird chiles 1 bulb garlic 6-inch-long piece fresh ginger (1 inch wide)
Meat, Fish & Eggs 1 lb. fresh sushi-grade tuna fillet
Other Groceries 6 oz. dried rice noodles (medium-width) 1/4 cup dry-roasted peanuts 1/4 cup fish sauce
Pantry Staples 1/2 cup granulated sugar 3 Tbs. rice vinegar 2 Tbs. mayonnaise 2 Tbs. canola oil Kosher salt Black peppercorns
At least 1 hour or up to 4 hours ahead: Make the ginger syrup. Shape the tuna burgers. Make the burger dipping sauce. Make the dressing for noodle salad.
Forty minutes before dinner: Cook the rice noodles and let them drain. Chop the herbs and vegetables for the noodle salad.
Twenty minutes before dinner: Cut the melon into cubes. Assemble the rice noodle salad. Cook the tuna burgers.
After dinner: Toss the melon cubes with ginger syrup and mint just before serving.
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