AuthorBiteSizedA flavorful vegan alternative to tuna!
Slice the watermelons into big cubes, around 2 inches. It will reduce ¼ of its size after cooking.
Transfer the watermelon cubes into a mixing bowl and season them with sesame oil, neutral oil, Japanese soy sauce, chili flakes, and nori. Mix everything together but make sure to not crush the watermelon. When done, transfer the seasoned watermelon cubes to a ziplock bag and let it marinate in the chiller for at least six hours.
On a parchment-lined baking pan, transfer and spread out the watermelon cubes. Reserve the marinade for later use.
Bake the watermelon cubes in a preheated 180°C/ 350°F oven for 1- 1 ½ hours, stirring and turning the watermelons occasionally to avoid them from burning.
Add the crushed garlic and some more Japanese soy sauce to the marinade. Transfer it to a pot and let it boil until it thickens a bi turning it into a glazet. Let it cool.
When the watermelons are done transfer them to a bowl then toss in a bit of the glaze. Sprinkle the black and white sesame seeds until all the sides of the watermelon tuna are coated.
Plate the dish by putting some cooked Japanese rice in a bowl. Add in a portion of the watermelon tuna then a few servings of the carrots, cucumber and nori. Serve immediately.
Ingredients
Directions
Slice the watermelons into big cubes, around 2 inches. It will reduce ¼ of its size after cooking.
Transfer the watermelon cubes into a mixing bowl and season them with sesame oil, neutral oil, Japanese soy sauce, chili flakes, and nori. Mix everything together but make sure to not crush the watermelon. When done, transfer the seasoned watermelon cubes to a ziplock bag and let it marinate in the chiller for at least six hours.
On a parchment-lined baking pan, transfer and spread out the watermelon cubes. Reserve the marinade for later use.
Bake the watermelon cubes in a preheated 180°C/ 350°F oven for 1- 1 ½ hours, stirring and turning the watermelons occasionally to avoid them from burning.
Add the crushed garlic and some more Japanese soy sauce to the marinade. Transfer it to a pot and let it boil until it thickens a bi turning it into a glazet. Let it cool.
When the watermelons are done transfer them to a bowl then toss in a bit of the glaze. Sprinkle the black and white sesame seeds until all the sides of the watermelon tuna are coated.
Plate the dish by putting some cooked Japanese rice in a bowl. Add in a portion of the watermelon tuna then a few servings of the carrots, cucumber and nori. Serve immediately.
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