Cut the melon in half, spoon out the seeds then peel it. Cut the melon into thin slices, preferably using an electric meat slicer.
Pour 4 spoonfuls of grapeseed oil, half a teaspoon of wasabi, the vinegar and a pinch of salt into a small jar. Put the lid on the jar and shake vigorously to create a smooth emulsion.
Arrange the melon slices on the individual plates. Dress with the emulsion and complete with a pinch of pink pepper and a few coriander leaves. Leave to stand in the refrigerator for about ten minutes. Then arrange the smoked tuna slices on top of the melon and serve the carpaccio at once.
The recipes suggested by Zucchi promote the culture of oil, a real art which expresses all the values of Italian quality and passion.