Side dish

7-Ingredient Watermelon Vegan Tuna with Spicy Mayo Sauce

Let me tell you a little bit about the inspiration behind this recipe. I first came across this concept of “vegan fish” made out of watermelons in a vegan Facebook group and I was so intrigued because I had never heard of anything like it.

After a bit of research, I realized it was actually a thing and bloggers like @edgyveg had created variations of it in the past.⠀
⠀
So I decided to create my own, poke bowl friendly, 7 ingredient Watermelon Vegan Tuna with Spicy Mayo Sauce 🌶 All you need is a watermelon, seaweed, tamari, rice vinegar, sesame oil, vegan mayo & sriracha!⠀

I am telling you guys, this recipe makes for a super juicy, salty and melt in your mouth vegan tuna alternative! You must try it!⠀

Share this recipe!

7-Ingredient Watermelon Vegan Tuna with Spicy Mayo Sauce

Keyword Recipe, Vegan

Prep Time 10

Cook Time 2 5

Total Time 1

Servings

Ingredients

700 grams of watermelon seeds and rind removed and diced into 2cm x 2cm cubes
1 tsp ground seaweed or seaweed flakes
4 tbsp tamari *
4 tbsp white rice vinegar
2 tsp sesame oil

Spicy Mayo

2 tbsp vegan mayonnaise
2 tsp sriracha sauce or more, to taste

Garnish

Green onions sliced
Sesame seeds

Instructions

In a large airtight container, add watermelon, seaweed, tamari, white rice vinegar and sesame oil. Put on the lid and shake gently to distribute the seasonings.
Place in the fridge for 2 hours.
After 2 hours, preheat oven to 250ºF and line a baking sheet with parchment paper.
Place all the cubes on the parchment paper. Reserve the sauce to use in another recipe such as an Asian sauté or a pad thai.
Bake for 2 hours, flipping the cubes halfway through.
After 2 hours, increase oven temperature to 350ºF and bake for 5 more minutes, until slightly charred.
Transfer into an airtight container, close and place in the fridge until cold.
Once cold, and right before serving, mix vegan mayo and sriracha together and add into the container with your watermelon. Toss to coat.
Serve immediately in vegan sushi, in a vegan poké bowl or even as a garnish on an avocado toast.