Watermelon Tuna Steaks with Asian Slaw (GF, V)

I usually HATE watermelon, and I LOVE this. Can't wait to try more watermelon as tuna recipes.

Watermelon Tuna Steaks with Asian Slaw (GF, V)

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


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


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.

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