Watermelon Tuna

Watermelon Tuna is a creative, plant-based alternative to traditional tuna sashimi or poke. Made from marinated and optionally baked watermelon, this dish mimics the texture and umami flavor of raw tuna while remaining completely vegan. It’s light, refreshing, and perfect for sushi, poke bowls, or appetizers.

Ingredients: 1 small seedless watermelon (about 4–5 cups cubed)

2 tbsp soy sauce or tamari (for gluten-free)

1 tbsp sesame oil

1 tbsp rice vinegar

1 tsp maple syrup or agave

1 tsp grated fresh ginger

1 tsp toasted sesame seeds (optional)

Sliced green onions or nori flakes (optional, for garnish)

Instructions:

Cut and prep: Cut the watermelon into small 1-inch cubes (like poke or sashimi-sized pieces).

Remove excess moisture by patting the cubes gently with paper towels.

Marinate: In a bowl, whisk together the soy sauce, sesame oil, rice vinegar, maple syrup, and ginger.

Add the watermelon cubes and gently mix until well coated.

Cover and refrigerate for at least 2 hours (overnight for stronger flavor and texture).

Optional baking (for a more tuna-like texture):

Preheat oven to 375°F (190°C).

Spread marinated watermelon cubes on a parchment-lined baking sheet.

Bake for 45–60 minutes, flipping halfway through, until cubes reduce in size and become firmer.

Let cool to room temperature or chill before serving.

Serve: Top with sesame seeds, green onions, or nori flakes.

Serve over rice for poke bowls, in sushi rolls, or as sashimi.