Watermelon Tuna
Watermelon tuna?? That's right! And believe it or not, it tastes surprisingly like the real deal. And, making it's a breeze, requiring only a handful of simple ingredients and and some time to bake and marinate the watermelon.
Ingredients
- ½ large watermelon
- 3 tablespoons soy sauce *or tamari for gluten free
- 2 tablespoons rice vinegar
- 1½ tablespoons sesame oil
- 1 teaspoon white miso paste
- 2 cloves garlic minced
- 1 sheet nori cut into small pieces
- 3 tablespoons sesame seeds *black or white, or a combination of the two
Instructions
- Preheat oven to 350℉ (175 ℃). Line a large baking sheet with parchment paper.
- Begin by preparing the watermelon. Cut off both ends and stand the watermelon upright on a cutting board. Slice off the rind in sections, working from top to bottom, until all of the rind is removed. Cut the watermelon in half lengthwise and then cut each half into 1-inch thick slices that are about 2 inches long. Be careful not to cut your watermelon into pieces that are too small. You may want to pick out the seeds, but if you leave them, that's ok too (they are not toxic).
- Lay your watermelon pieces out on the baking tray with plenty of space between them. Lightly sprinkle with salt.
- Put them in the oven to bake for 1 hour, turning them over at the halfway point, and sprinkling the other side with a bit of salt.
- Meanwhile, in a shallow bowl or ziplock bag, combine the soy sauce, rice vinegar, sesame oil, miso, garlic and nori.
- When the watermelon tuna has finished cooking, take it out of the oven and allow it to cool.
- Put the cooled watermelon tuna into the marinade and allow it to rest in the fridge for at least 6 hours.
- Remove the watermelon tuna from the fridge. At this point, you can either eat it raw, or you can roll each piece in sesame seeds and fry in a bit of oil for 2-3 minutes.
Notes
To store leftover watermelon tuna, you should first remove it from any sauce or dressing and place it in an airtight container. You can then store it in the refrigerator for up to three days.
Nutrition
Calories: 153kcalCarbohydrates: 29gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 544mgPotassium: 447mgFiber: 2gSugar: 23gVitamin A: 2156IUVitamin C: 31mgCalcium: 31mgIron: 1mg
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