Watermelon Tuna! • It does not taste like chicken

You won’t believe this watermelon tuna recipe! only 7 ingredients And 1 hour of hands-off baking Here’s what it takes to transform regular watermelon into a vegan tuna steak—no fish harmed! Nori, soy sauce, miso paste, and a few other ingredients are used to season the watermelon, then the key is baking the watermelon, which completely transforms the watermelon into a tender raw fish texture. This recipe is a must try!

I’m not new to the idea of ​​using watermelon as a vegan fish substitute. I actually shared a recipe for Spicy Watermelon Vegan Sushi in 2017 where uncooked watermelon is sliced ​​and tossed in a spicy mayo sauce (yum)! But recently there has been a new trend where watermelon is baked which completely transforms the texture from crisp and juicy to tender and more like raw fish. It’s very good!

Many influencers are sharing their opinions on vegan watermelon tuna, but I was first inspired by @nomeatdisco’s version Sam (great name 😉) that I tried to make and shared on my Instagram stories (it was super delicious)! Follow Sam for more amazing plant-based recipes- I have to try her cauliflower nuggets!

I loved the taste of Watermelon Tuna but I wanted to simplify the recipe a bit, so today I present to you my version of Watermelon Tuna. Easy to make, perfect for making ahead, and you can enjoy however you like!

Ingredients:

Watermelon: I find that an underripe watermelon works best so that the end result is not too sweet. Seedless watermelons are also a little easier to work with so you don’t have to pick out the seeds.

Nori: Seaweed used to make sushi rolls. It is readily available at most grocery stores. I cut the nori with kitchen scissors and add it to the marinade to add fish flavor.

I willow: Used to add umami and salt. If you’re gluten-free, you can sub it for tamari.

Apple Cider Vinegar: Watermelon is added to help cut the sweetness. Some other recipes call for rice vinegar, but rice vinegar is often seasoned with sugar so I didn’t want to add extra sweetness to the watermelon.

Light oil (such as canola or vegetable oil): Watermelon is used to cook evenly and add some fat to watermelon tuna. Other recipes called for sesame oil, but the strong sesame flavor doesn’t taste like tuna to me, so I prefer a neutral oil. If you want the flavor of sesame oil (like if you’re using this watermelon tuna in a poke bowl), you can substitute 1 tablespoon light oil for 1 tablespoon sesame oil.

miso paste: Adds more umami and flavor to watermelon. This is one of my favorite ingredients to use in my vegan seafood recipes.

Garlic: And finally 4 cloves (or about 2 teaspoons) minced garlic.

Common Questions:

How does watermelon tuna taste? Watermelon tuna tastes like tuna fish, but it’s a little sweeter. It works wonderfully as sashimi, on a sushi roll, in a poke bowl, served with rice or noodles, or enjoyed as a main with fried potatoes and a salad.

Can watermelon be used as a meat substitute? Absolutely! When watermelon is baked, the texture changes completely. It is soft and slightly chewy giving it a texture similar to raw fish.

How to make Watermelon Tuna:

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

To prepare the watermelon: Cut the watermelon into 1 inch thick slices. Cut out the rind and cut into steak-sized pieces. Depending on the size and shape of your watermelon, you should get about 6 watermelon steaks. (I like to make tuna steaks, but you can also cut it into cubes, which will take less time to bake).

To make Watermelon Tuna: In a large baking dish or a sealable bag, mix together the shredded nori sheets, soy sauce, apple cider vinegar, oil, miso paste, and garlic.

Add watermelon and coat in marinade. Spread the watermelon slices in a single layer on the lined baking sheet and drizzle over any remaining marinade. (There is no need to marinate as the flavors will infuse in the oven, and even if you store the watermelon overnight).

Bake for 1 hour or until watermelon is tender and has a fishy texture when pierced with a fork.

Serving: You can enjoy watermelon tuna hot 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 refrigerator for up to 4 days. The longer you store it in the fridge, the more tuna-y it will become! When ready to enjoy, drain excess juice and optionally brush watermelon nori (for presentation only). Slice it, and enjoy it as sashimi or make a sushi roll. You can enjoy it with rice, with noodles, in a poke bowl, or with a side salad and roast potatoes. Optionally you can sprinkle with sesame seeds like I did in these photos.

This watermelon tuna…

• A cruelty-free fish alternative
• Easy to make
• Amazing fish!

More Vegetarian Seafood Recipes You May Enjoy:

Best Vegan Ceviche
Sticky Garlic Vegan Salmon
Vegan Garlic Seared Scallops
Easy Vegan Crab Cakes

If you try this recipe let us know by leaving a comment, rating it and don’t forget to tag @itdoesnttastelike chicken on Instagram.

Hungry!
Sam Turnbull.