Baked Watermelon Tuna Teriyaki
If you're looking for a unique and flavorful vegan twist on a classic dish, this Baked Watermelon Tuna Teriyaki is the perfect option. By marinating and baking watermelon, it transforms into a fish-like texture with a sweet, savory teriyaki glaze. Paired with a side of quinoa salad and lupini beans, this dish is as refreshing as it is satisfying. Whether you’re vegan or just looking for a creative way to enjoy watermelon, this recipe is sure to impress with its bold flavors and innovative approach!
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.