Watermelon Tuna!

Name: Watermelon Tuna!
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Ingredients: 3 lbs watermelon (*see step 1 for prep (an underripe watermelon works best so that it isn't too sweet)); 2 sheets nori (finely chopped *see notes); 1/4 cup soy sauce ((gluten-free if preferred)); 2 tablespoons apple cider vinegar; 2 tablespoons light oil ((such as canola or vegetable)); 1 tablespoon white miso paste; 4 cloves garlic (minced or pressed)

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Prep Time: 15 minutes

Cook Time: 60 minutes

Total: 75 minutes

Servings: 6

sushi tuna vegan

Ingredients

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3 lbs watermelon (*see step 1 for prep (an underripe watermelon works best so that it isn't too sweet))2 sheets nori (finely chopped *see notes)1/4 cup soy sauce ((gluten-free if preferred))2 tablespoons apple cider vinegar2 tablespoons light oil ((such as canola or vegetable))1 tablespoon white miso paste4 cloves garlic (minced or pressed)

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Instructions

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Step 1

Preheat your oven to 375F (190C). Line a large baking sheet with parchment paper.

Step 2

To prep the watermelon: cut the watermelon into 1-inch thick slices. Cut off and discard the rind, and cut it into steak-sized pieces. Depending on your watermelon size and shape you should get about 6 steaks. If your watermelon has seeds you may want to pick them out.

Step 3

To make watermelon tuna: In a large baking dish or a sealable bag, mix together the nori, soy sauce, apple cider vinegar, oil, miso paste, and garlic. Add the watermelon and coat in the marinade.

Step 4

Spread the watermelon slices on the prepared baking sheet in a single layer, and pour over any leftover marinade. (There is no need to let the watermelon marinate as the flavors will infuse in the oven). Bake for 1 hour or until the watermelon is soft and has a fishy texture when pierced with a fork.

Step 5

To serve: You can enjoy the watermelon tuna warm or cold. My favorite way to serve it is to let the watermelon tuna cool completely, then store it in an airtight container in the fridge for up to 4 days. The longer you store it in the fridge, the more tuna-y it will become! When ready to enjoy, I brush the nori off of the watermelon (which is optional), slice it, and enjoy it like sashimi or make a sushi roll. You can also enjoy it with rice, on noodles, in a poke bowl, or with a side salad and roast potatoes.