Vacuum seal pieces of watermelon (if you don't have one, just put it in a ziploc bag and take out as much as the air as possible)
Freeze it overnight
Take it out and thaw
This is what you get...I swear it's not tuna:
It's like super-watermelon crack. The cell walls break during the freezing process and compact all the flavors together, making the watermelon flavor very concentrated and the color much brighter. It allows for a new sliceable texture as well, making it easier to portion and cut.
An easy technique that allows for a lot of new possibilities.
Huge thanks to Chef Chad Scott for insight into this technique.