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Watermelon 'Tuna'

This watermelon tuna is a great replacement for tuna when using it in sushi, poke bowls, or other dishes with fresh raw tuna, such as ceviche. It is light and refreshing, and has a mild taste, just like tuna.
Prep Time1 hour
Cook Time3 hours
Marinating2 days
Total Time2 days 4 hours
Course: Appetizer, Dinner
Keyword: sushi, tuna

Equipment

  • Food processor

Ingredients

  • 1 small watermelon
  • 1 tsp salt
  • 1 cup neutral oil plus a few extra tbs for baking
  • 2 sheets Nori
  • 4 dried mushroom can use 2 tbs mushroom powder
  • 1 tsp brine from capers
  • 1 tbs sesame oil
  • 1 tbs tahini
  • 1 tsp sushi ginger
  • 3 cloves garlic
  • 1 tbs sriracha

Spicy Mayo

  • 1/4 cup mayonaise
  • 2 tbs sriracha You can add more or less depending on your tolerance.

Instructions

  • Carefully cut the watermelon in half, and then cut off the rind. Dice the watermelon into 1 inch (around 2 cm) cubes. You want them to be bite size, keeping in mind that they will shrink when cooked.
  • Toss with the 1 tsp salt and enough neutral oil to lightly coat all the melon.
  • Heat oven to 350ā„‰ (around 150ā„ƒ) and place in watermelon. Let cool for around 2 hours, turning every 30 minutes. Time will depend on your oven, but keep an eye on it and take it out once it has started to shrink in size, and before it burns.
    Take out and cool when done.

Marinade

  • In a food processor, mix together the nori and dried mushrooms (or mushroom powder). Mix until a rough powder has formed. You can also do this in a high powered blender if you have one.
  • Add in the rest of the ingredients (oil, sesame oil, brine, tahini, ginger, garlic and sriracha) and mix until well combined.
  • Add the marinade and cooled watermelon together in a large bowl and cover well. Place in the fridge for at least 24 hours and up to 4 days

Using the 'Tuna' in a Poke Bowl

  • This tuna is great in sushi, but can also be used in a spicy 'tuna' poke bowl.
    Cook sushi rice according to package directions, and allow to cool a bit.
  • Mix together a serving (about 1/2 cup) or the 'tuna' with 1/4 cup of mayo and 2 tbs of sriracha to make the spicy mayo. Mix well.
  • Top the rice with the 'tuna', as well as your favourite poke toppings. Some ideas are sliced fresh vegetables like carrots, cucumber, green onion, ginger, whole edamame etc. Also cut up nori sheets and sesame seeds are a great addition!