Vegan Watermelon Tuna Marinade (Printable Version)

Savor tender watermelon cubes with bold umami flavors, ideal for poke bowls, sushi, or vibrant salads.

# What You Need:

→ Watermelon

01 - 1 medium seedless watermelon (approximately 5.5 to 6.5 pounds), peeled and cut into 1-inch cubes

→ Marinade

02 - 4 tablespoons soy sauce or tamari (for gluten-free)
03 - 2 tablespoons sesame oil
04 - 1 tablespoon rice vinegar
05 - 1 tablespoon lemon juice
06 - 1 tablespoon maple syrup
07 - 2 teaspoons freshly grated ginger
08 - 1 garlic clove, minced
09 - 1 sheet nori, crumbled or 2 teaspoons dried seaweed flakes
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon salt

→ Garnish (optional)

12 - 1 tablespoon sesame seeds
13 - 2 spring onions, thinly sliced

# How to Make It:

01 - Preheat oven to 350°F. Line a baking tray with parchment paper.
02 - In a large mixing bowl, whisk together soy sauce, sesame oil, rice vinegar, lemon juice, maple syrup, grated ginger, minced garlic, crumbled nori, smoked paprika, and salt until well blended.
03 - Add cubed watermelon to the marinade and toss gently to ensure all pieces are coated. Cover and refrigerate for at least 1 hour and up to 6 hours to allow the flavors to infuse.
04 - Using a slotted spoon, arrange marinated watermelon cubes in a single layer on the prepared baking tray. Reserve remaining marinade for finishing.
05 - Bake for 45 minutes, turning cubes halfway through the baking time, until the watermelon has reduced and developed a firm, meaty texture.
06 - Remove watermelon from oven and transfer to a bowl. Pour reserved marinade over the baked cubes and toss gently to coat.
07 - Serve warm or chilled as desired, accompanied by garnishes of sesame seeds and sliced spring onions. Enjoy as a filling for sushi rolls, atop poke bowls, or in salads.

# Expert Tips:

01 -
  • Uses a fresh whole watermelon for a dramatic vegan twist on sushi or poke
  • Marinade creates complex flavor with pantry basics and easy to find seaweed
  • Great for meal prep and keeps its texture after marinating or light baking
  • Crowd pleaser for vegans and non vegans alike
02 -
  • High in vitamin C antioxidants and hydrating for summer
  • No fish required but still captures a bold sushi like flavor
  • Easy to meal prep and even better after chilling overnight
03 -
  • Dry your watermelon very well before marinating for better texture
  • Do not skip flipping the cubes halfway through baking or you will not get the slight chew of real tuna
  • Always use fresh ginger for maximum zing and lift in the marinade

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