Looking for a delicious and creative vegan recipe? This Baked Watermelon Tuna Teriyaki transforms a ripe watermelon into a plant-based alternative that mimics the texture and flavor of ahi tuna.
Marinated in a savory mix of soy sauce, sesame oil, and rice vinegar, this dish bakes into tender slices with a teriyaki glaze. Paired with a quinoa saladand lupini beans, it’s the perfect fusion of flavors. Ideal for sushi cravings, poke bowls, or a standalone meal, this recipe brings the taste of the ocean without the fish!
Ingredients:
- 1 medium seedless watermelon (cut into cubes or thick slices)
- ¼ cup soy sauce
- 2 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon fresh ginger, grated
- 1 tablespoon maple syrup or agave syrup
- 1 clove garlic, minced
- 1 teaspoon sesame seeds (for garnish)
- 1 cup cooked quinoa (for the salad)
- ½ cup lupini beans (for the salad)
- Fresh herbs like cilantro or parsley (optional garnish)
Steps:
- Prep the Watermelon:
Begin by cutting the watermelon into thick slices or cubes that resemble tuna steaks. If using slices, aim for about 1-inch thickness. This ensures that the watermelon will hold up during baking. Preheat the oven to 375°F (190°C). - Create the Marinade:
In a large bowl, combine soy sauce, sesame oil, rice vinegar, maple syrup, and garlic. Whisk well to incorporate all the flavors. - Marinate the Watermelon:
Place the watermelon slices in the marinade, making sure each piece is thoroughly coated. Let the watermelon marinate for at least 30 minutes, or up to an hour for more flavor absorption. - Bake the Watermelon:
Line a baking sheet with parchment paper and place the marinated watermelon in a single layer. Bake for 45 minutes to 1 hour, flipping halfway through, until the watermelon starts to caramelize and develop a slight fish-like texture. - Prepare the Salad:
While the watermelon bakes, prepare your side salad. Cook the quinoa according to package instructions and let it cool. Mix the quinoa with lupini beans and garnish with fresh herbs. Drizzle lightly with sesame oil or your favorite salad dressing. - Assemble and Serve:
Once the watermelon is done baking, serve it over the quinoa salad, and garnish with sesame seeds and extra fresh herbs. Enjoy immediately!
Substitutions:
- Soy Sauce: Swap for tamari or coconut aminos for a gluten-free option.
- Maple Syrup: Use agave syrup or brown sugar for a similar sweetness.
- Lupini Beans: Replace with chickpeas, edamame, or white beans.
Variations:
- Sushi-Style Watermelon Tuna: Thinly slice the marinated watermelon and use it as a topping for sushi rolls or sushi bowls. Pair with nori sheets and sushi rice for the ultimate vegan sushi experience.
- Watermelon Tuna Poke Bowl: Serve the baked watermelon over rice with avocado, cucumber, and spicy mayofor a poke-style dish.
- Watermelon Tuna Tacos: Place the baked watermelon in soft tortillas with fresh veggies, vegan mayo, and a squeeze of lime juice.
FAQ:
Can I prepare this in advance?
Yes, you can marinate the watermelon ahead of time and store it in an airtight container in the fridge for up to 24 hours before baking.
What’s the best way to store leftovers?
Leftover baked watermelon can be kept in an airtight container in the fridge for up to 2 days. Reheat it in the oven at a low temperature to retain the texture.
Is there a gluten-free option?
Absolutely! Just replace the soy sauce with tamari or coconut aminos to make this dish gluten-free.
Top Tip:
For the best results, allow the watermelon to marinate for at least 30 minutes, but for deeper flavors, marinate it overnight. This helps the watermelon absorb the savory umami taste that gives it that distinct tuna-like flavor.
Hint:
Press the watermelon slices with a clean kitchen towel or paper towels to remove excess moisture before marinating. This step helps achieve the perfect fish-like texture during baking.
This Baked Watermelon Tuna Teriyaki is an exciting, fresh, and flavorful addition to any plant-based meal lineup. Whether served as watermelon sushi, vegan poke bowl, or simply with a quinoa salad, this recipe is sure to become your new summertime favorite!
Baked Watermelon Tuna Teriyaki
Ingredients
- 1 medium watermelon cut into cubes or thick slices
- ¼ cup soy sauce
- 2 tablespoon rice vinegar
- 1 tablespoon fresh ginger grated
- 1 tablespoon sesame oil
- 1 tablespoon maple syrup or agave syrup
- 1 clove garlic minced
- 1 teaspoon sesame seeds optional garnish
- 1 cup cooked quinoa for the salad
- ½ cup lupini beans for the salad
- Fresh herbs like cilantro or parsley for garnish
Instructions
- Prep the Watermelon:
- Begin by cutting the watermelon into large cubes or thick slices, resembling tuna steaks. Preheat the oven to 375°F (190°C).
- Marinate the Watermelon:
- In a bowl, combine soy sauce, rice vinegar, grated ginger, sesame oil, maple syrup, and minced garlic. Whisk together until well combined. Add the watermelon pieces and let them marinate for at least 20-30 minutes, making sure each piece is well coated.
- Bake the Watermelon:
- Line a baking sheet with parchment paper. Arrange the marinated watermelon pieces in a single layer and bake for 25-30 minutes, flipping halfway through, until the watermelon has a firm yet tender texture and the edges are slightly caramelized.
- Prepare the Quinoa Salad:
- While the watermelon is baking, cook quinoa according to package instructions. Let it cool and then toss with lupini beans, fresh herbs, and a light drizzle of sesame oil or your favorite salad dressing.
- Assemble the Dish:
- Serve the baked watermelon tuna over a bed of quinoa salad with lupini beans. Garnish with sesame seeds and fresh herbs.
