I usually HATE watermelon, and I LOVE this. Can't wait to try more watermelon as tuna recipes.
Source: Garden Grub | Serves: 2 | Time: 1.25 hr + 1 day to marinate
Changes: didn't put it on bread; replaced soy sauce with coconut aminos; replaced miso paste with tahini; skipped ginger powder; skipped wasabi mayo
Ingredients
Watermelon Tuna Steaks
2 watermelon steaks (Cut steaks of watermelon that are about the size of the palm of your hand and about 3/4 inch thick.)
1/4 cup coconut aminos
1 tbsp rice vinegar
3 tbsp sesame oil
1 tbsp tahini
1 tsp dulse granules
1/2 tsp chili powder
Asian Slaw
2 cups coleslaw veggies
2 tbsp vegan mayonnaise
2 tbsp rice vinegar
2 tbsp coconut aminos
2 tsp pure sesame oil
1/2 tsp kosher salt
Instructions
Add all ingredients (except for the watermelon) to a small mixing bowl and stir until well combined. Place the watermelon steaks and marinade in a container, making sure the steaks are entirely submerged/coated in the marinade. Marinate them in the refrigerator for 24 hours.
Preheat the oven to 275F and line a large sheet pan with a piece of parchment paper.
Drain and shake off the excess marinade from the watermelon. Then, place them on the prepared baking sheet.
Bake them on the middle oven rack for 1 hour, flipping them halfway through.
While the watermelon bakes, make the slaw. Add all ingredients (except for the coleslaw veggies) to a mixing bowl and whisk until well combined. Then, toss in the veggies and stir until evenly combined. Let the slaw marinate for 20 minutes.