Vegan Tuna Tataki
Discover a plant-based twist on a Japanese classic with this irresistible Vegan Tuna Tataki recipe! Made from seedless watermelon, this innovative dish captures the look and essence of traditional tuna tataki, offering a unique texture and bold flavors. The watermelon is gently baked to enhance its meaty mouthfeel, then marinated in a zesty blend of soy sauce, rice vinegar, sesame oil, lime juice, and grated ginger for a rich umami profile. Coated in nori powder and sesame seeds, it achieves a stunning "seared" look before being sliced into delicate, sashimi-style pieces. Garnished with fresh green onions, radish, and creamy avocado, this colorful masterpiece is perfect for entertaining or indulging in plant-based sushi nights. Vegan, gluten-free, and packed with vibrant ingredients, this recipe redefines gourmet dining while being incredibly simple to prepare.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 g Watermelon (seedless)
- 60 ml Soy sauce (gluten-free if needed)
- 30 ml Rice vinegar
- 10 ml Sesame oil
- 15 ml Lime juice (freshly squeezed)
- 1 tsp Grated ginger
- 1 full sheet Nori sheets
- 2 tbsp White and black sesame seeds
- 2 stalks Green onions (thinly sliced)
- 3 pieces Radish (thinly sliced, for garnish)
- 1 piece Avocado (sliced, for serving)
- 1 tsp Optional: Wasabi paste
Instructions
Cut the watermelon into thick rectangular slices roughly 1.5 cm thick to mimic tuna steaks. Trim the rind and remove any large white areas to create vibrant red pieces.
Preheat the oven to 180°C (350°F). Place the watermelon slices on a parchment-lined baking sheet and bake for 10 minutes. This will slightly dehydrate the watermelon and deepen its texture.
While the watermelon is in the oven, prepare the marinade by whisking together soy sauce, rice vinegar, sesame oil, lime juice, and grated ginger in a small bowl.
Remove the watermelon from the oven and allow it to cool slightly. Once it's cool enough to handle, place the pieces in a shallow dish and pour the marinade over them. Make sure all sides are coated. Cover and refrigerate for at least 1 hour (up to 4 hours for deeper flavor).
Just before serving, place a nori sheet in a dry blender or food processor and pulse until finely crushed into a powder.
Remove the marinated watermelon from the refrigerator and lightly press both sides into the nori powder. This will give a slightly 'seared' appearance.
Sprinkle the white and black sesame seeds on a plate. Press the edges of each watermelon piece into the sesame seeds to coat.
Slice the watermelon into thin slices to resemble tataki. Arrange neatly on a serving plate.
Top with thinly sliced green onions and radishes. Serve alongside sliced avocado and optional wasabi paste.
Drizzle any leftover marinade or additional soy sauce over the dish just before serving.
Nutrition Facts
Calories |
658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.3 g | 54% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4198 mg | 183% | |
| Total Carbohydrate | 65.4 g | 24% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 33.3 g | ||
| Protein | 14.8 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 278 mg | 21% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 2026 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
