Watermelon Tuna!

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Watermelon Tuna!

You won't believe this vegan tuna recipe! Just 7 ingredients and 1 hour of hands-off baking is all it takes to transform regular watermelon into a tuna steak- no fishies harmed! Nori, soy sauce, miso paste, and a few other ingredients are used to season the watermelon, then the key is to bake the watermelon, which completely changes the watermelon to a tender raw fish texture.
My Notes:
Prep Time15 mins
Cook Time1 min
Total Time16 mins
Meal Type: dinner
Special: 10 Ingredients or Less, Gluten-Free, Kid-Friendly, Nut-Free, Vegan Seafood
Tool: Oven
Servings: 6
Calories: 124kcal
Ingredients
  • 3 lbs watermelon *see step 1 for prep
  • 2 sheets nori finely chopped *see notes
  • 1/4 cup(s) soy sauce (gluten-free if preferred)
  • 2 tablespoon(s) apple cider vinegar
  • 2 tablespoon(s) light oil (such as canola or vegetable)
  • 1 tablespoon(s) miso paste
  • 4 clove(s) garlic minced or pressed
Instructions
  • Preheat your oven to 375F (190C). Line a large baking sheet with parchment paper.
  • 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.
  • 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.
  • 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.
  • 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 in an airtight container in the fridge overnight so that the flavors will infuse even more. 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.
Notes
Nori: nori is the seaweed you use to make sushi with, it's what adds a fishy taste. Chop the nori into fine flakes, I find it's easiest to do this with kitchen scissors.
Nutrition
Serving: 1serving (recipe makes 6 servings) | Calories: 124kcal | Carbohydrates: 19g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Sodium: 649mg | Potassium: 295mg | Fiber: 1g | Sugar: 14g | Vitamin A: 1338IU | Vitamin C: 19mg | Calcium: 24mg | Iron: 1mg
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