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Watermelon Tuna

1 hr 15 min Serves 6 Source →
sushi snack

Ingredients

  • — 3 lbs underripe watermelon, rind removed, cut into steak-sized pieces (~1 inch thick)
  • — 2 sheets nori, finely chopped
  • — 1/4 cup soy sauce
  • — 2 tbsp apple cider vinegar
  • — 2 tbsp light oil (canola or vegetable)
  • — 1 tbsp white miso paste
  • — 4 cloves garlic, minced

Instructions

  1. 1

    Preheat oven to 375°F. Line a baking sheet with parchment.

  2. 2

    Spread watermelon on the baking sheet in a single layer. Bake 1 hour until soft and the texture resembles fish when pierced with a fork.

  3. 3

    While the watermelon bakes, mix nori, soy sauce, vinegar, oil, miso, and garlic into a marinade.

  4. 4

    Add the baked watermelon pieces to the marinade and coat thoroughly.

  5. 5

    Refrigerate in the marinade — flavor deepens overnight. Serve cold or warm, sliced like sashimi, in sushi rolls, poke bowls, or over rice.

Notes