Vegetable Salad with Marinated Tuna

For the tuna, rinse fennel, trim and cut crosswise into thin slices.

Peel shallot and cut into thin rings.

Add the prepared vegetables to a pot with the wine, water, vinegar, oil, salt to taste and spices and bring to a boil. Reduce heat and simmer about 30 minutes. Add herbs and garlic.

Roll tuna slices tightly, secure with small wooden skewers and place in a bowl. Pour boiling hot marinade over the fish rolls, let cool then refrigerate for at least 12 hours. 

For the salad, just before serving, cut watermelon into large cubes.

Rinse cucumber, cut in half lengthwise, scrape out seeds and peel into long thin slices, discarding the skin.

Rinse watercress, trim, remove hard stalks and shake dry.

Rinse sprouts under cold water in a colander and pat dry.